Apricot-Raspberry Trifle

Ingredients

• 4 cups apricots peeled sliced
• 1 pkg jell-o vanilla flavor pudding instant (4-serving size)
• 1 tsp lemon zest grated
• 1.3 cups milk cold
• 10.8 oz round cake frozen thawed prepared cut into 3/4-inch cubes
• 2 cups raspberries fresh
• 0.3 cup planters slivered almonds toasted
• 8 oz cool whip whipped topping thawed

Equipment

• bowl
• whisk

Directions

1. Pour milk into large bowl.
2. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in lemon peel. Gently stir in 2 cups of the whipped topping.
3. Place half of the cake cubes in bottom of 2-1/2-qt. straight-sided serving bowl. Spoon half of the pudding mixture over cake cubes; top with half of the fruit. Repeat all layers. Top with remaining whipped topping and the almonds.
4. Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.