Raspberry Amaretto Angel Trifle

1. 1

   Combine raspberry spread and amaretto in a small bowl, stirring with a whisk until smooth.

2. 2

   Arrange half of cake cubes in a 2 quart trifle bowl or glass bowl, brush with half of raspberry mixture.

3. 3

   Spoon half of the custard over raspberry mixture.

4. 4

   Next spread 1 pint of fresh raspberries over first layer of cake and raspberries/amaretto mixture.

5. 5

   Place sliced kiwi around edge of bowl so it looks like the slice is standing up.

6. 6

   Repeat layers with remaining cake cubes, raspberry/amaretto mixture and custard.

7. 7

   Sprinkle evenly with toasted almonds.

8. 8

   Cover and chill at least 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.