Raspberry Trifle

This is a holiday tradition in my family.  We definitely have it at Christmas every year, but lately I have been making it at Thanksgiving too since it is so popular.  It is essential that it sit for at least 12 hours for the liqueur to set into the lady fingers.  If you can't find lady fingers, you can substitute angel food cake or pound cake.  Although with pound cake, you are going to need to use a little more liqueur and have it set for 24 hours.  Enjoy!!

Ingredients:

2 large boxes of vanilla instant pudding

3 packages of frozen raspberries
1 jar raspberry preserves

2 large containers Cool Whip

3 packages of Lady Fingers

Chambord Raspberry Liqueur

Directions:

According to the directions, prepare the pudding and let it set in the refrigerator.  Drain the raspberries for about 5 minutes.  Select at least 4 pretty ones and set aside on a paper towel to drain even more.  In your trifle dish, place a layer of the lady fingers at the bottom.  Splash some liqueur over them.  Spread some raspberry jam on top of the lady fingers.  Add some pudding to completely cover the lady fingers.  Spread out a layer of raspberries.  Seal with a layer of whipped topping.  Continue this routine until you end up with a final layer of whipped topping.  In the middle, place your pretty raspberries you put aside earlier.  The trifle must be refrigerated at least 12 hours.