1 (16 ounce) Pound Cake (ready made) 2 tbsp. of Almonds (Baadaam) (toasted & sliced) Raspberries (for garnish) 1 cup of Raisins (Kishmish) 2 (8 ounce) cans of Crushed Pineapples 1 can of Tropical Fruit Salad (or any mixed fruit) 2 (3 ounce) packets of Vanilla Pudding Mix 1 (8 ounce) carton of Frozen Whipped Topping (thawed) 1 (10 ounce) jar of Raspberry Jam 2 cups of Whole Milk 1 ½ cup of Pineapple Juice Prepare the pudding packet following the directions on packet. Use milk and juice as cooking liquid. And let it cool. Save 1 tablespoon raisins for garnish. Stir remaining raisins and ¾ carton whipped topping into pudding. Measure and drain ½ cup pineapple for garnish. Cut cake into chunks. Pour 1 cup pudding mixture into 3-quart glass bowl. Top with half of each: cake, jam, remaining undrained pineapple, undrained tropical fruit and pudding. Repeat layers. Chill 20 minutes or overnight. Spoon remaining whipped topping over trifle. Garnish with reserved pineapple, raisins, almonds and raspberries.

Yield: 12 Servings Degree of Difficulty: Medium Recipe Category: Dessert Recipe Ethnic Group: American

Recipe Requested by, Muhammad Aslam (Pakistan)

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