Raspberry Almond Trifles

Prep Time 20 min
Cook Time N/A
Servings 8
Difficulty Moderate


  • 2 cups (1 pt.) heavy cream
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 (3 oz.) pkgs. ladyfingers, separated
  • 1 cup Smucker's® Seedless Red Raspberry Jam
  • 1/2 cup sliced almonds, toasted
  • Fresh raspberries, for garnish


  • Step 1

    BEAT cream in large bowl until soft peaks form. Fold in sweetened condensed milk.

  • Step 2

    LAYER bottom of 12 (4-ounce) custard cups or ramekins with ladyfingers. Spread half of jam over ladyfingers. Spread evenly with half of cream mixture. Sprinkle with half of almonds. Repeat layers with remaining ladyfingers, jam, cream mixture and almonds.

  • Step 3

    COVER and chill 2 hours. Garnish with fresh raspberries, if desired.

  • Step 4

    To toast almonds: Place almonds in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned.