3 dozen lady fingers
1 pt. each: strawberries, raspberries, blueberries
2 (3.9 oz.) pkgs. vanilla instant pudding, prepared
1 c. whipping cream
1/4 c. confectioners sugar
1 tsp. vanilla
1/2 c. toasted almonds, optional
10 oz. pkg. frozen raspberries, pureed in blender

Line trifle bowl with lady fingers. Add layer of pudding, some fruit and a drizzle of raspberry puree. Whip the cream, gradually adding confectioners sugar and vanilla. Repeat the layer of pudding, fruit and puree, adding whipped cream and layer of lady fingers.

Continue layering ingredients: berries, pudding, puree, whipped cream, and lady fingers, reserving 1 cup whipped cream and a few berries for decoration. Chill 4-5 hours before serving. Sprinkle toasted almonds on top if desired.