Trifle Recipe
Ingredients
| Sponge cake | 8 | |
| 8 t frozen orange juice concentrate | ||
| Almond extract | 1/4 Tablespoon | |
| Vanilla pudding | 1 Can (10oz) | |
| 1/2 c raspberry preserves | ||
| Almonds | 1/4 Cup (16 tbs), toasted | |
Directions
Place dessert cups on individual plates.
Spoon 1 t orange concentrate over each.
Stir almond extract into pudding.
When ready to serve place 1 T preserves in bottom of each cup, top with 1/4 C pudding and sprinkle with almonds.
Spoon 1 t orange concentrate over each.
Stir almond extract into pudding.
When ready to serve place 1 T preserves in bottom of each cup, top with 1/4 C pudding and sprinkle with almonds.
Chef
