INGREDIENTS

INSTRUCTIONS

In a medium bowl, combine pudding mix with milk. Whisk until well
blended, 1 to 2 minutes; mixture will thicken as mixed. Fold in half
of whipped cream until well blended and no white streaks remain; set
aside. To assemble trifle, heat raspberry jam in microwave or over  low
heat until melted when stirred. In a 2 or 2-1/2-quart glass  serving
bowl, arrange 4 or 5 slices of pound cake to cover bottom of  dish and
curve up sides of bowl slightly. Sprinkle 1 tablespoon creme  de cacao
over cake. Drizzle 1/4 cup chocolate sauce and then 2  tablespoons jam
on top. Using back of a spoon, spread jam around  evenly. Add half of
reserved pudding mixture and spread evenly. 3.  Top with 3 or 4 cake
slices to cover in a single layer. Repeat as  above using 1 tablespoon
creme de cacao, remaining 1/4 cup chocolate  sauce, 2 tablespoons jam
and remaining pudding mixture. 4. Top with 3  or 4 more cake slices.
Drizzle remaining 1 tablespoon creme de cacao  over cake and spread
remaining 2 tablespoons raspberry jam on top.  Cover trifle with
remaining whipped cream, spreading evenly. Sprinkle  almonds on top. 5.
Cover trifle and refrigerate until well chilled, 5  to 6 hours or
overnight. Use a large spoon to scoop out and serve.  Source: 365 Great
Chocolate Desserts Cookbook  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 77
Calories From Fat: 36
Total Fat: 4.2g
Cholesterol: 1.7mg
Sodium: 42.4mg
Potassium: 96.2mg
Carbohydrates: 8.1g
Fiber: <1g
Sugar: 4.6g
Protein: 2.3g