2 pkg. (3 oz. each) cook and serve vanilla pudding mix
2 c. milk
1 1/2 c. canned pineapple juice
1 c. raisins
1 (8 oz.) carton frozen whipped topping, thawed
1 (16 oz.) pound cake
1 can (8 oz.) crushed pineapple
1 jar raspberry jam (10 oz.) melted
1 can tropical fruit salad
2 tbsp. sliced, toasted almonds
Raspberries for garnish

Cook pudding using milk and juice. Cool. Save 1 tbsp. raisins for garnish. Stir in remaining raisins and 3/4 carton of whipped topping into pudding. Drain pineapple and measure 1/2 cup for garnish. Cut cake into chunks, pour 1 cup pudding mixture into glass bowl. Top with half of each cake, jam, remaining undrained pineapple, undrained tropical fruit and pudding. Repeat layers. Chill 20 minutes. Whipped topping garnish. Preparation 20 minutes, cooking 5 minutes and cool 20 minutes. Serves 12.