White Chocolate Angel Trifle
|White chocolate instant pudding mix||3 1⁄3 Ounce (1 Package)|
|Fat-free milk||2 Cup (32 tbs)|
|Seedless raspberry spread||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Cubed angel food cake||5 3⁄4 Cup (92 tbs)|
|Sliced almonds||3 Tablespoon, toasted|
1. Prepare pudding mix according to package directions using a whisk and 2 cups fat-free milk, let stand 5 minutes.
2. Combine raspberry spread and amaretto in a small bowl, stirring with a whisk until smooth.
3. Arrange half of cake cubes in a 2-quart trifle bowl or glass bowl; brush with half of raspberry mixture. Spoon half of pudding over the raspberry mixture. Repeat layers with the remaining cake cubes, raspberry mixture, and pudding. Sprinkle evenly with toasted almonds. Cover and chill at least for 30 minutes.