Raspberry Trifle from: Julie Mills

4 Bananas
2 pkgs frozen raspberries
2 loaves of angel food cake

8 oz. cool whip
2 large instant vanilla pudding
2 raspberry danish dessert

1.  Fix danish dessert according to instructions.  Let cool then add frozen raspberries.  Set aside.
2.  Add 3 cups milk to the pudding packages, then fold in cool whip and cut up bananas.
3.  Break angel food cake into pieces.
4.  Layer: cake, pudding, danish, cake, pudding, danish.
5.  Allow 15-20 minutes to set up.  Serves 25

Note: I have only been able to find the Danish dessert in Utah at Albertson’s.  If you don’t have this available, you can use raspberry jello.  Make it according to the directions for jigglers with fruit.  Let the jello set up and then use it as your danish layer.  It won’t be as smooth, but will work.  If using jello, be careful because it makes the cake layer go soggy faster.  Make the trifle as close to serving time as possible.  If you make it the night before, it will be soggy.