1 pkg. (3 oz.) vanilla pudding mix (not instant)
1 c. milk
3/4 c. canned pineapple juice
1/2 c. raisins
1 carton frozen whipped topping, thawed
1 can (8 oz.) crushed pineapple
1 (10 oz.) pound cake
5 oz. raspberry jam, melted
1 can tropical canned fruit (use half of 15 oz. can)
Garnish: sliced almonds, raspberries, whipped topping, raisins

Cook pudding as directed on package using milk and pineapple juice. Cool. Reserve 1 tablespoon raisins for garnish. Stir remaining raisins and 3 to 4 oz. whipped topping into pudding. Reserve 1/4 cup pineapple for garnish (drained).

Cut cake into chunks. Pour 1/2 cup pudding into 1 1/2 quart glass bowl. Top with half of cake chunks, jam, undrained pineapple, undrained tropical fruit and pudding. Repeat layers. Chill 20 minutes or overnight. Spoon remaining whipped topping over trifle. Garnish with reserved pineapple, raisins, the almonds and raspberries. Serves 8 to 10.