Cup of Trifle
|Pound cake cubes||1 1⁄2 Cup (24 tbs) (1/2 Inch)|
|Orange juice||2 Tablespoon|
|Raspberry preserves||3 Tablespoon|
|Cold milk||1 1⁄2 Cup (24 tbs)|
|Non dairy whipped topping||1 3⁄4 Cup (28 tbs) (Cool Whip)|
|Sherry wine||1 Tablespoon|
Arrange cake cubes in individual dessert glasses; sprinkle with orange juice.
Combine raspberry preserves with water.
Spoon over cake cubes.
Pour cold milk into bowl.
Add pudding mix.
With electric mixer at low speed, beat until well blended, 1 to 2 minutes.
Blend in 1 cup of the whipped topping and the sherry.
Spoon over preserves in glasses.
Garnish with remaining whipped topping, stemmed maraschino cherries and toasted slivered almonds, if desired.