Raspberries are in season right now, so it's a great time for this dessert... which tastes as good as it looks. If you make it, I recommend using a trifle bowl or large clear glass bowl for presentation. You'll want to be able to see the pretty red and white layers...
1 can sweetened condensed milk (chilled)
1 c. cold water
1 tsp. vanilla
1 (3.5 oz) pkg. instant vanilla pudding
2 c. heavy whipping cream
1 Angel Food cake, cut in 1" cubes
2 Tbsp. seedless raspberry jam
2 c. fresh raspberries
Optional garnish: chocolate curls or mint leaves
In a large bowl blend together milk, water, and vanilla. Add pudding mix and whisk 2 minutes. Let stand 2 minutes. Cover and chill until mixture is set. Whip the heavy whipping cream on medium until soft peaks form. Fold in to the chilled mixture. Place 1/2 cake cubes in serving bowl. Top with 1/2 cream mixture. Carefully spread jam. Sprinkle 1 cup raspberries over jam. Repeat layers, with raspberries finishing on top. Cover and refrigerate until ready to serve. Enjoy!
"And the fruits will outdo what the flowers have promised."
~ Francois de Malherbe