So Easter is upon us and like all holidays we want to celebrate and enjoy good food which sometimes means sweets. (Oh who am I kidding. It always means deserts, doesn't it?)

Here is a lighter desert which is good for spring and summer:

Raspberry Trifle

1 5 1/2 pkg instant french vanilla pudding
1 pint whipping cream
2 Tbsp sugar
1 tsp vanilla
2 pints berries, your choice (I make this for fourth of July and use blueberries, strawberries and raspberries for red, white and blue)
1 lb. jay seedless raspberry preserves
1 lb angel food cake

Prepare pudding according to package directions. Whip cream until soft peaks form. Add sugar and vanilla, whip until stiff but not dry. Fold half of cream into pudding. Warm preserves until slightly liquid but not hot. Pull angel food cake into bite sized pieces. Place half cake into deep glass bowl. Pour half preserves over cake. Sprinkle with half berries. Cover with remaining pudding. Repeat cake, preserves, berries, then top with remaining cream. Decorate with berries on top. Chill.