Vegan Trifle

Ingredients

 * One lemon Loaf
 * raspberry All-Fruit Spread
 * 1/2 cup Marsala wine
 * 2 1/2 cups vanilla custard (I make it from Bird's Custard, that powder stuff that comes out of the red, blue and yellow can); or vanilla pudding
 * 3 cups Dad's brand oatmeal cookies, smashed into crumbs
 * 3 cups frozen blueberries
 * 1 tub Tofutti's "Better Than cream cheese"
 * 1/2 pound smooth, medium-firm tofu
 * 1/2 cup brown rice syrup
 * 2 tsp vanilla extract
 * dash of salt
 * 1 cup lightly toasted, sliced almonds

Directions

 * 1) Have all ingredients ready and cooled prior to assembling.
 * 2) Assemble at least a few hour ahead of serving to give the cake time to soak up the booze.
 * 3) Cut the lemon loaf into 2" thick slices and slather each piece generously with the raspberry spread.
 * 4) Layer into the bottom of a glass dish. Drizzle with the Marsala.
 * 5) Layer with the chilled custard, then the crushed oatmeal cookies, then the frozen blueberries.
 * 6) In mixing bowl, whip the "Better Than cream cheese" with the tofu, brown rice syrup, vanilla and salt, until smooth.
 * 7) Slather this over the blueberries. Cover the bowl with plastic wrap and chill for several hours.
 * 8) Just before serving, sprinkle with the lightly toasted almonds.