Raspberry Trifle

1 (16 ounce) pound cake, cut into
    18 slices or 2 (3 ounce) packages ladyfingers
2 small boxes instant vanilla pudding mix
1 (18 ounce) jar raspberry jam
1 1/2 pints fresh raspberries
Whipped cream (for garnish)
Fresh raspberries (for garnish)

Arrange one-third of sliced cake on the bottom of a trifle dish or large decorative bowl. Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill.

Garnish with whipped cream and fresh raspberries.

Yields 8 to 10 servings.

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