TRIFLE DESSERT
	
	 --CAKE:--
	
	5 eggs
	3/4 c. sugar
	1/2 tsp. almond flavoring
	1/4 tsp. salt
	3/4 c. sifted cake flour
	3/4 tsp. baking powder
	
	Bake 20 minutes at 350 degrees in a 15 1/2 x 10 1/2 x 1 inch pan.  
	Divide into thirds and tear into bite-size pieces. 
	
	--RASPBERRY SAUCE:--
	
	2 (10 oz.) pkg. frozen raspberries,
	   reserve juice.
	
	Add water to make 1 1/2 cups liquid.   1/4 c. sugar
	2 tbsp. cornstarch
	1 1/2 c. raspberry juice
	1 tbsp. lemon juice
	
	Combine sugar and cornstarch.  Add raspberry juice and lemon juice.  
	Cook until thickened and cool. 
	
	--CUSTARD:--
	
	1 (4 3/4 oz.) pkg. vanilla pudding
	3 3/4 c. milk
	1 1/2 tsp. vanilla
	
	Mix together.  Cook and cool.  Combine in layers:  1/3 cake, 1/3 raspberry sauce, 
	1/3 custard, 1/2 c. sliced peaches, 1/2 to 1 1/2 cup coconut,  1 pint Cool Whip, 
	and almonds and cherries as desired.  
	
	12 servings.  Calories 381, fat 12.7 gm, calories from fat 29%, sodium 382 mg. 

	
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