A giveaway is coming up...

Um, no I am not giving away a trifle, silly.......but I wanted y'all to know about the giveaway coming up for my 300th post!!!
Can't do it today, as I am on the go. A friend and I are preparing the food for our church's Adult Christmas Dinner (80 adults!!!). It sounded easy enough and a good idea back a few months ago when we said we'd do this. {Note to self: don't take something like THIS on in December}. It's so very fun, and so inspiring...and we will have so much fun. I also agreed to decorate and set two tables...so really I guess I should have chosen one or the other. Oh, well, tomorrow I will hit the other lists hard and come up just fine. After all, I have a whole 2 weeks before Christmas right???? :)
I am going to be putting this trifle together after I post this....it is one of my friend Renee's recipe.....which are always yummy!
And I will hopefully be back tomorrow to begin the giveaway for my 300th post!!! Geez, how time flies. Oh, and we do have our tree to get and decorate. Since we get a real one, we usually wait until the second weekend to do it. I am ready to get it and be done with that part!! I hope y'all have a productive, fun-filled weekend.

Trifle

1 frozen pound cake, thawed (10 ¾ oz)

Raspberry preserves

½ c. orange juice + ¼ c. alcohol (sherry, amaretto, brandy). OR – increase juice to ¾ c. and add a tsp. of extract (almond)

Coconut macaroon cookies crumbled to make 1 c. crumbs (about 10 or so)

1 pkg. frozen raspberries (10 oz) thawed and drained

1 small pkg vanilla instant pudding mix

2 c. milk

1 c. whipping cream, whipped

¼ c. sliced toasted almonds

Cut pound cake lengthwise into one-inch slices. Spread preserves over each slice. Cut slices into one-inch cubes. Place cubes in bottom of 2 quart trifle bowl. Pour sherry/juice mixture over cake cubes. Sprinkle cookie crumbs over cake and top with raspberries. Prepare pudding according to package using milk, then fold in whipped cream. Spoon over raspberries. Chill. Before serving, garnish with toasted almonds. Serves 8.