Vegan Trifle

Ingredients

• 1 Lemon Loaf
• raspberry all-fruit spread
• ½ cup marsala wine
• 2½ 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"
• ½ pound smooth, medium-firm tofu
• ½ 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.
5. Drizzle with the marsala.
6. Layer with the chilled custard, then the crushed oatmeal cookies, then the frozen blueberries.
7. In mixing bowl, whip the "better than cream cheese" with the tofu, brown rice syrup, vanilla and salt, until smooth.
8. Slather this over the blueberries.
9. Cover the bowl with plastic wrap and chill for several hours.
10. Just before serving, sprinkle with the lightly toasted almonds.