Chocolate Raspberry Trifle
This Berry Trifle with Amaretto is a crowd-pleaser at potluck picnics. Now here’s a little something for the chocolate lovers.
12-ounces store-bought chocolate angel food cake*, cut into 1-inch cubes
Using a whisk or electric mixer, whip cream with 1 teaspoon of sugar until stiff peaks form– set aside. Place 1/3 of the angel food cake in the bottom of the trifle dish in one even layer. Drizzle with 1/3 of the raspberry sauce, followed by 1/2 of the pudding. Repeat to form the second layer, using the remainder of the pudding (there will only be two layers of pudding). For the last layer, place cake, followed by raspberry sauce and chocolate covered almonds. Top with whipped cream and garnish with fresh raspberries.