3/4 cup raspberry preserves
2 ten oz. packages frozen raspberries in syrup, thawed, drained, (reserve 1/4 cup syrup)
1 sixteen oz. frozen pound cake, thawed, crust trimmed, cut into 1/2 inch-thick slices.
3/4 cup Sherry
1 1/4 cups chilled whipping cream
Prepare custard mix according to package instructions. Place in freezer until cold, stirring often, about 15 minutes.
Mix preserves and 1/4 cup reserved raspberry syrup in small bowl.
Line bottom of 8 inch diameter glass bowl that is 4 to 5 inches deep (about 15 cup capacity) with layer of cake, trimming to fit.
Brush 1/4 cup Sherry over. Spread 1/4 cup preserve mixture over.
Reserve 12 raspberries. Sprinkle 1/3 cup raspberries over preserves, then pour 1 cup custard over. Repeat, layering two more times.
Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)
Beat cream in large bowl until stiff peaks form. Spoon cream onto trifle.
Garnish with 12 raspberries. Makes 10 to 12 servings
1 cup sugar
1/4 cup orange juice
1 Tablespoon grated orange peel
4 cup pecan halves (about 1 pound)
Line cookie sheet with waxed paper. Bring first three ingredients to boil in heavy large saucepan over medium heat, stirring constantly.
Boil 30 seconds. Stir in pecans.
Spread pecans on waxed paper. Cool completely.
Separate pecans if necessary.
(Can be prepared up to 1 week ahead. Store in airtight container.)
