1 (16 oz.) frozen pound cake, thawed, crust trimmed
12 tbsp. brandy
12 tbsp. raspberry jam
2 (12 oz.) pkg. frozen raspberries, thawed, or 3 c. fresh
1 (5 1/4 oz.) pkg. instant vanilla pudding, prepared according to pkg. instructions
1 1/2 c. whipping cream, whipped
Toasted slivered almonds
Mint leaves

Cut pound cake crosswise into 1/2 inch-thick-slices. Cut each slice crosswise into 1/2 inch-wide pieces. Line bottom of 12 ounce goblet with cake. Drizzle 1 tablespoon brandy over cake. Spread 1 tablespoon jam over. Top with 1 heaping tablespoon raspberries.

Spoon 1/4 cup pudding over. Repeat procedure once. Pipe whipped cream over in spiral fashion. Repeat with remaining ingredients to make 5 more trifles. Refrigerate 1 hour. Garnish with remaining berries, almonds and mint.