Fresh Berry Trifle

Fresh Berry Trifle

1 package (3Y4 ounces) vanilla pudding
and pie filling
1 teaspoon rum flavoring
12 ladyfingers*
2 cups fresh blueberries or strawberries
1 cup chilled whipping cream
¥4 cup packed brown sugar
2 tablespoons toasted sliced almonds

Prepare pudding and pie filling as directed on package for
pudding. Cover surface of pudding with plastic wrap to
prevent skin from forming. Cool to room temperature; stir
in flavoring. Split ladyfingers lengthwise; arrange in 2-
quart glass serving bowl, using as many as needed to line
bowl. Layer pudding, blueberries and remaining ladyfin-
gers in bowl.

Beat whipping cream and brown sugar in chilled small
mixer bowl until stiff. Spread over trifle; sprinkle with al-
monds. Refrigerate at least 1 hour. To serve, spoon into
dessert dishes. 8 TO 10 SERyINGS.

* 1/2 lemon chiffon or angel food cake, tom into 1-inch
pieces (4 to 5 cups), or eight 1/2-inch slices pound cake can
be substituted for the ladyfingers-