Prepare the pudding packet following the directions on packet. Use milk and juice as cooking liquid. And let it cool.

Save 1 tablespoon raisins for garnish. Stir remaining raisins and ¾ carton whipped topping into pudding. Measure and drain ½ cup pineapple for garnish. Cut cake into chunks. Pour 1 cup pudding mixture into 3-quart glass bowl. Top with half of each: cake, jam, remaining undrained pineapple, undrained tropical fruit and pudding. Repeat layers.

Chill 20 minutes or overnight. Spoon remaining whipped topping over trifle. Garnish with reserved pineapple, raisins, almonds and raspberries.