Impress your guests with this simple yet stunning dessert. Layers of toasted Honey Wheat Bread, raspberry jam, strawberries and a fluffy whipped cream mixture look beautiful arranged in any glass dish. 

Ingredients

  • 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 powered sugar
  • 3 Tablespoons sliced balanced almonds, toasted

Preparation

Step 1

Cut each bread slice into 3 equal-size strips. Place in a single layer on large baking sheet.

Step 2

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.

Step 3

Prepare pudding mix according to package directions, stirring almond extract into mix with milk; set aside.

Step 4

Spread one side of each bread strip with jam.

Step 5

Gently fold 1 cup whipped cream into pudding until well blended.

Step 6

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).

Step 7

Arrange 16 bread strips, jam side facing in, upright around side of dish.

Step 8

Layer one half the strawberries and pudding mixture over bread.

Step 9

Top with remaining bread strips; repeat berry and pudding layers.

Step 10

Gently fold powdered sugar into remaining whipped cream. Spread over top of trifle.

Step 11

Cover; refrigerate at least 4 hours or until ready to serve.

Step 12

Just before serving, sprinkle toasted almonds over top.