Raspberry Amaretto Angel Trifle

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 9
• 1 (435 g) can of devon custard
• 1 pint fresh raspberry
• 2 kiwi, peeled and sliced
• 1/2 cup seedless raspberry jelly
• 2 tablespoons amaretto or 2 tablespoons water, plus
• 1/4 teaspoon almond extract (i prefer the real stuff)
• 5 3/4 cups cubed angel food cake
• 3 tablespoons sliced almonds, toasted

Recipe

• 1 combine raspberry spread and amaretto in a small bowl, stirring with a whisk until smooth.
• 2 arrange half of cake cubes in a 2 quart trifle bowl or glass bowl, brush with half of raspberry mixture.
• 3 spoon half of the custard over raspberry mixture.
• 4 next spread 1 pint of fresh raspberries over first layer of cake and raspberries/amaretto mixture.
• 5 place sliced kiwi around edge of bowl so it looks like the slice is standing up.
• 6 repeat layers with remaining cake cubes, raspberry/amaretto mixture and custard.
• 7 sprinkle evenly with toasted almonds.
• 8 cover and chill at least 30 minutes.