Raspberry Cream Trifle

1 can sweetened cond milk, chilled
1 c. cold water, , 1 tsp. almond extract
1 small pkg. instant vanilla pudding mix
2 c. heavy ceam, whipped
1 angel food cake _ 7 in. - cut into 1 in. cubes
2 tbs. seedless raspberry jam
2 c. fresh raspberries
chocolate curls and mint. for garnish
In a large mixing bowl, beat the milk, water and extract until
blended. Add pudding mix, whisk for 2 min Let stand for 2
minutes, or til soft set.
Cover and chill til mixture is partially set.
Fold in the whipped cram.
Place half the cake cubes in a glass serving bowl . Top with
half the cream mixture. Carefully spread with jam.Sprinkle with
1 c. raspberries. Layer with remaining cake cubes. cream mix-
ture and raspberries.
Garnish with choc. curls and mint leaves..