This is a delicious, light and summery dessert and is beautiful as well. If you don't have a trifle bowl, just use a large clear glass bowl so everyone can see the layers and colors.
Raspberry Cream Trifle
1 angel food cake, cut into chunks
12 oz. frozen raspberries
1/2 c. sugar
2 Tbs. corn starch
1/4 c. water
1 can sweetened condensed milk
1 c. cold water
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 (3.4 oz) box vanilla pudding
2 c. whipping cream, whipped
Bake angel food cake according to directions on box, except you can use a 9x13 pan since you will be cutting it up. Don't grease the pan and don't move your oven rack lower or it will burn. Bake for 30-35 minutes, until top is brown and cracked. Remove from pan and let cool completely before cutting into chunks.
Mix sugar and cornstarch in sauce pan. Add water and raspberries . Stir while bringing to a boil. Set aside to cool.
In a large bowl beat sweet condensed milk, water and extracts until blended. Add pudding mix; whisk for 2 minutes. Cover and chill until partially set. Fold in whipped cream.
Place half of cake cubes in large glass serving bowl. Top with half of cream mixture, and 1/2 of berry mixture. Layer with remaining cake, cream mixture and berries. Garnish w/ chocolate curls and fresh mint leaves and a few fresh raspberries.
Can be made a day in advance. Keep refrigerated.
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