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| 12 |
slices Nature’s Own Honey Wheat Bread, crusts removed |
| 1 |
package (3.4 ounces) vanilla instant pudding and pie filling mix |
| 1/2 |
teaspoon almond extract |
| 2 |
cups cold milk |
| 2/3 |
cup raspberry jam |
| 1 |
cup whipping cream, whipped, divided |
| 1 |
pint fresh strawberries, hulled and sliced |
| 1 |
tablespoon powdered sugar |
| 3 |
tablespoons sliced blanched almonds, toasted |
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- Cut each bread slice into 3 equal-size strips. Place in single layer on large baking sheet.
- Bake at 325° for 5 minutes; turn strips over and continue baking for 3 minutes. (Bread should be dry and only very lightly toasted.) Cool completely.
- Prepare pudding mix according to package directions, stirring almond extract into mix with milk; set aside.
- Spread one side of each bread strip with jam.
- Gently fold 1 cup whipped cream into pudding until well blended.
- Arrange about 10 bread strips jam sides up, in bottom of 2 1/2- to 3-quart round straight-sided dish (a soufflé or trifle dish works well).
- Arrange 16 bread strips, jam side facing in, upright around side of dish.
- Layer one half the strawberries and pudding mixture over bread.
- Top with remaining bread strips; repeat berry and pudding layers.
- Gently fold powdered sugar into remaining whipped cream. Spread over top of trifle.
- Cover; refrigerate at least 4 hours or until ready to serve.
- Just before serving, sprinkle toasted almonds over top.
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