Raspberry and Almond Trifle

Ingredients

• 1 prepared pound cake (store-bought or homemade)
• 2 cups fresh or frozen raspberries
• 1/4 cup sugar (if raspberries are tart)
• 1/4 cup slivered almonds, toasted
• 2 cups whipped cream or whipped topping
• 1 cup vanilla custard or pudding
• 1/2 cup raspberry jam
• Fresh mint leaves (optional, for garnish)

Instructions

1. Prep the Raspberries:
   • Toss raspberries with sugar if needed to sweeten. Let sit for 10 minutes.
2. Toast the Almonds:
   • In a dry skillet, toast slivered almonds over medium heat until golden. Set aside to cool.
3. Assemble the Trifle:
   • Cut the pound cake into cubes.
   • In a large trifle dish or individual glasses, layer ingredients as follows:
     1. A layer of pound cake cubes.
     2. A drizzle of raspberry jam.
     3. A layer of raspberries.
     4. A layer of custard or pudding.
     5. A layer of whipped cream.
     6. Sprinkle with slivered almonds.
4. Repeat:
   • Repeat layers until the dish is full, ending with whipped cream on top.
5. Garnish and Chill:
   • Garnish with a few raspberries, almonds, and fresh mint leaves.
   • Cover and chill for at least 1 hour before serving.