RASPBERRY LEMON TRIFLES

Ingredients

• ​1 cup and 2 tbsp Raspberry Orange Syrup (link below)
• 2 1/2 cups Creamy Lemon Pudding (link below)
• 8 1/2 Thyme and Apricot Shortbread, halved, divided (link below)
• Whipped cream, optional

Directions

1. Layer about 1 tbsp Raspberry Orange Syrup and about 3 tbsp Creamy Lemon Pudding in each of 6 parfait glasses or wine goblets.
2. Repeat layering with remaining Raspberry Orange Syrup and Creamy Lemon Pudding. Top each with 1 tbsp Raspberry Orange Syrup.
3. Place 2 Thyme and Apricot Shortbread halves in each glass. Top with a dollop of whipped cream; set aside.
4. Place remaining 5 Thyme and Apricot Shortbread halves in a mini food processor; process, using an on/off motion, until coarsely crumbled. Alternatively, shortbread may be crumbled by placing in a large heavy zip-lock plastic bag and crushing with a rolling pin. There should be about 6 tbsp shortbread crumbs.
5. Sprinkle trifles with shortbread crumbs, dividing equally. May be refrigerated for up to 24 hours. Do not freeze.