Fruit Trifle Supreme

12 servings

5.1 oz Instant vanilla pudding and pie filling mix
3/4 cup raspberry fruit spread or preserves, warmed
milk
3 cups assorted fresh berries
additional fresh berries for garnish
10.75 oz golden pound cake cut into 1/2 inch slices
8 oz Whipped Topping, thawed
14.5 oz sliced peaches, drained, reserving juice

1. Prepare pudding mix according to package directions; refrigerate
2. Line bottom of a deep glass dish or bowl (about 4 qt) with half of the cake slices.  Drizzle with half of the reserve juice from peaches.
3. Pour half of the warmed raspberry preserves over cake.  Top with half of the drained peach slices and half of the fresh berries.
4. Spoon half of the prepared pudding evenly over the fruit and cake.  Repeat layers, ending with pudding.
5. Top with whipped topping; spread evenly.  Garnish with the fresh fruit.
6. Chill at least 2 hours before serving.  Store in the refrigerator.

From Market Pantry Fat Free Whipped Topping