Rasberry Cream Trifle

Make with caution. You will want to eat the entire thing at one time.

1 can (14 oz) sweetened condensed milk, chilled

1 cup cold water

1 tsp almond extract

1 package (3.4 oz) instant vanilla pudding mix

2 cups heavy whipping cream, whipped

1 angel food cake (about 7 inches) cut into cubes

2 TBSP seedless raspberry jam

2 cups fresh raspberries (or frozen ones that have been thawed)

Chocolate curls (optional)

In a large mixing bowl, beat condensed milk, water, and extract until blended. Add pudding mix, whisk for 2 min. Let stand for 2 min or until soft set. Cover and chill until mixture is partially set. Fold in whipped cream. Place half of cake cubes in a 2 quart serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls (if desired.)