Cook pudding mix according to package directions. Cool. Line inside of 6-cup (1.5 L) bowl with three quarters of jelly roll slices. Reserve 1/4 cup (50 mL) raspberry pie filling. Spread half the remaining pie filling over bottom of lined bowl, top with half the pudding. Repeat layering with remaining jelly roll slices, pie filling and pudding.
Cover and chill for at least 3 hours. To serve, top with whipped cream and reserved raspberry pie filling. Garnish as desired.
Makes 8 servings.
Date: November 16, 2002