Rum - Almond - Raisin - Cream Trifle

Step-by-Step Instructions

1. Pour rum over chopped almonds and raisins in a small bowl. Let stand one hour to allow the fruit and nuts to absorb the rum.
2. Prepare vanilla pudding and pie filling according to package directions for pudding except use 2½ cups milk instead of the amount called for on package. Let cool completely.
3. Beat ½ cup chilled whipping cream in chilled bowl until stiff peaks form. Fold the whipped cream into the cooled pudding.
4. Cut angel food cake into ½ inch cubes, about 8 cups total.
5. In a glass bowl, layer 1/3 of the cake cubes on the bottom. Top with half of the rum-soaked almond and raisin mixture, then 1/3 of the pudding mixture. Repeat layers once more (cake, remaining almond mixture, pudding). End with final layer of remaining cake cubes and remaining pudding on top.
6. Cover and refrigerate at least 3 hours but no longer than 24 hours to allow flavors to meld.
7. Just before serving, beat remaining ½ cup whipping cream in chilled bowl until stiff peaks form. Spread whipped cream over top of trifle and garnish with sliced almonds and maraschino cherries.