1 whole pkg. angel food or sponge cake
1 pt. raspberries
2 whole bananas, cut into round slices
6 oz. pkg. raspberry or strawberry Jello
1 env. Bird's imported English dessert mix or a 6 oz. pkg. vanilla pudding
1 c. Chambord liquor
1 sm. container Cool Whip topping

Follow the directions on the package for making the Jello. Add the pint of raspberries when the Jello has begun to thicken. Follow Bird's instructions for making the Dessert Mix adding milk and sugar as instructed. Add the 2 cut up bananas.

Cut the angel food cake into about 20 pieces and line the bottom of a pretty glass bowl with about 8 of the pieces. Pour a third of the Chambord onto the cake pieces letting it soak into the cake. Add a layer of the Jello mixture covering the cake. Cover the Jello with a layer of the Dessert Mix. Repeat the above procedure using up the rest of the ingredients. Top the Trifle with a layer of Cool Whip Topping.