Raspberry Almond Trifles recipe

Yield: 12 servings

2 cups whipping cream
1/4 cup plus 1 tablespoon raspberry liqueur or orange juice, divided
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
3 packages ladyfingers, separated
1 cup seedless raspberry jam
1/2 cup sliced almonds, toasted

In large bowl, beat whipped cream and 1 tablespoon liqueur until soft peaks form. Fold in Eagle Brand; set aside.

Layer bottom of 12 (4-ounce) custard cups or ramekins with ladyfingers. Brush with some remaining liqueur. Spread half of jam over ladyfingers. Spread evenly with half of cream mixture; sprinkle with half of almonds. Repeat layers with remaining ladyfingers, liqueur, jam, cream mixture and almonds. Cover and chill 2 hours.

Store covered in refrigerator.