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Fast and Easy-to-Make

Raspberry Lemon Trifle

1 jar DICKINSON’S® ORGANIC Raspberry Fruit Spread

1 jar DICKINSON’S® Lemon Curd

1 lg. box Instant Vanilla Pudding Mix

1 c. Milk

1 10"-round Angel Food Cake (or 1 box PILLSBURY® Angel Food Cake Mix, prepared)

1 8-oz. container Whipped Topping

Optional: Raspberries, fresh or frozen

Mix pudding with the milk, then fold in curd; set aside. Tear cake into small pieces. Put a layer of cake pieces (about 1/3 of pieces) on the bottom of a trifle dish or deep glass dish. Soften fruit spread with a spoon or knife, then spoon about 1/3 of it on top of the 1st cake layer, then top with 1/3 of the curd mixture and 1/3 whipped topping. Repeat layering until all of the cake is used up. Refrigerate for 2 hours. Garnish with optional raspberries. Makes 10-12 servings.

SERVING IDEAS: Substitute Dickinson's Red Raspberry Preserves or PURELY FRUIT® Spreadable Fruit.