Ruby Red Raspberry Trifle

Directions

1. 1In medium saucepan, combine raspberries in syrup and cornstarch; stir until well blended. Cook over medium-high heat, stirring constantly, until bubbly. Cook and stir 1 minute or until thickened. Pour into 9-inch glass pie pan or shallow baking dish. Place in freezer for 15 minutes or until cooled to room temperature, stirring once or twice.
2. 2Meanwhile, heat medium nonstick skillet over medium heat until hot. Add almonds; cook, stirring frequently, until light golden brown. Remove from skillet; set aside.
3. 3In medium bowl with wire whisk, combine milk and pudding mix; stir until thickened. Stir in vanilla. Fold in whipped topping.
4. 4Line bottom of 13x9-inch (3-quart) baking dish with 1 package ladyfinger halves, placing flat side down. Top with half of raspberry mixture (about 1 1/2 cups), half of pudding mixture (about 2 1/2 cups), second package of ladyfinger halves, remaining half of pudding mixture, remaining package ladyfinger halves, and remaining half of raspberry mixture. Sprinkle almonds evenly over top of trifle. Cover; refrigerate at least 2 hours or overnight before serving.