Tiny Trifles
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INGREDIENTS 4 individual 3-inch sponge cakes 4 tablespoons orange or almond liqueur 1/2 cup seedless raspberry all-fruit spread or preserves 2 individual cups, 4-ounces each, prepared vanilla pudding 1/4 cup sliced almonds 4 large strawberries, hulled and sliced 1 kiwi, peeled and sliced Douse cakes with liqueur. Spread with fruit spread. Top with a layer of vanilla pudding and sprinkle pudding with sliced almonds. Arrange berries and kiwi over the pudding and nuts. Makes 4 servings