1 (5 1/2 oz.) instant vanilla pudding and pie mix
1 pt. whipping cream
2 tbsp. sugar
1 (1 lb.) jar seedless raspberry preserves
1 tsp. vanilla
1 baked angel food cake
1/2 c. toasted sliced almonds
1/2 pt. fresh raspberries

Prepare pudding mix according to package directions. Whip cream until soft peaks form. Add sugar and vanilla, and whip until stiff. Fold half of cream into pudding. Warm raspberry preserves until slightly liquid, but not hot.

Pull cake apart into bite-size pieces. Place half of cake pieces into deep glass dish (10 cup bowl). Pour half of warm preserves over cake pieces. Sprinkle with half of almonds and half of raspberries. Cover with remaining half of pudding, repeat layers as above.

Top with remaining whipped cream. Decorate with almonds and/or raspberries. Chill 2-4 hours. Serves 15.