Easy Lemon Raspberry Trifle

In a small saucepan, heat the jar of raspberry preserves to just boiling. Turn heat to low, then add the pint of raspberries, reserving a few for garnish. Cook for 2-3 minutes on low heat just until the raspberries soften. Remove from heat and set aside to cool.

In a small bowl, combine the pudding mix and milk. Stir until smooth and thickened. Set aside.

In the bottom of a trifle dish or glass bowl, layer 1/2 of the shortbread cookies, breaking apart to make a single layer. Reserve 3 cookies for garnish. Then layer 1/2 of the pudding, whipped topping and raspberry mixture. Reserve about 1/4 cup for garnish. Repeat the layering.

Garnish the top of the trifle with reserved raspberry preserves, fresh raspberries and shortbread cookies.

Refrigerate for at least an hour before serving to allow the cookies to soften. Enjoy!