Raspberry Almond Trifle

1. 1

   In large mixing bowl, beat whipping cream and 1 tablespoons liqueur until stiff peaks form. Fold in Eagle Brand; set aside.

2. 2

   Layer bottom of twelve 4 oz custard cups or remekins with lady fingers. Brush with some remaining liqueur. Spread half of jam over ladyfingers. Spread evenly with half of cream mixture; sprinkle with half of almonds. Repeat layers with remaing ladyfingers, liqueur, jam, cream mixture and almonds. Garnish with a couple fresh raspberries before serving.

3. 3

   Store covered in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.