Raspberry Amaretto Angel Trifle

The amaretto adds a subtle flavour to this light tasting dessert. Quick and easy to make as it only needs to chill for 30 minutes. The original recipe calls for 1 3.3 oz pkg of instant white chocolate pudding mix which I have yet to find in my grocery stores and 1/2 cup fat free milk. I have substituted PC's Devon Custard or in French "Creme Anglaise du Devon" for the white chocolate pudding. I also added fresh raspberries and kiwi to jazz it up. Do not make the day before or the cake may become soggy. Cooking time is for chilling. Original recipe source:Cooking Light

• Ready In: 50 mins
• Serves: 9

Ingredients

• 1 (435 g) can  of devon custard
• 1  pint fresh raspberry
• 2  kiwi, peeled and sliced
• 1⁄2 cup  seedless  raspberry jelly
• 2  tablespoons Amaretto or 2  tablespoons water, plus
• 1⁄4 teaspoon  almond extract (I prefer the real stuff)
• 5 3⁄4 cups  cubed  angel food cake
• 3  tablespoons  sliced almonds, toasted

Directions

1. Combine raspberry spread and amaretto in a small bowl, stirring with a whisk until smooth.
2. Arrange half of cake cubes in a 2 quart trifle bowl or glass bowl, brush with half of raspberry mixture.
3. Spoon half of the custard over raspberry mixture.
4. Next spread 1 pint of fresh raspberries over first layer of cake and raspberries/amaretto mixture.
5. Place sliced kiwi around edge of bowl so it looks like the slice is standing up.
6. Repeat layers with remaining cake cubes, raspberry/amaretto mixture and custard.
7. Sprinkle evenly with toasted almonds.
8. Cover and chill at least 30 minutes.