Easy Trifle

• 1 package (3 3/4 cups) vanilla instant pudding and milk as directed
• 2 cups whipped topping
• 1 baked 8-inch sponge cake layer, cooled or purchased sponge cake loaf or small tube
• 3/4 cup orange juice
• 2 tablespoons water
• 1/3 cup apricot preserves or strawberry preserves
• 1/2 cup soft coconut macaroon crumbs
• toasted slivered almonds, optional*

Prepared pudding as directed on package for pudding; fold in 1 cup of the whipped topping. Cut sponge cake into 1 1/2-inch cubes; place in a 1 1/2 quart serving bowl. Sprinkle orange juice over cake cubes. Add water to preserves; spoon over cake cubes. Top with macaroon crumbs then spoon in pudding mixture, completely covering cake cubes. Chill thoroughly, at least 2 hours. Top with remaining whipped topping and garnish with toasted slivered almonds, if desired.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.