Raspberry Orange Trifle

1/3 cup raspberry jam
6 ladyfingers, split
1/3 cup orange juice
2 tablespoons sherry
6 coconut macaroons, crushed
1 (3 ounce) package instant vanilla pudding mix, prepared
1/2 cup whipping cream
2 tablespoons confectioners? sugar
1/2 teaspoon vanilla extract
1/2 cup slivered almonds, toasted

Spread jam on split sides of ladyfingers. Arrange half in a single layer in bottom of trifle dish or glass bowl. Arrange remaining ladyfingers standing up around edge of trifle dish.

Combine orange juice and sherry. Pour over ladyfingers. Sprinkle macaroon crumbs over top. Spoon in vanilla pudding to cover. Chill for several hours.

Whip whipping cream in chilled mixing bowl with chilled beaters, adding confectioners? sugar and vanilla extract. Spoon onto trifle. Sprinkle almonds across top. Serves 10 to 12.