Raspberry Trifle

1 can Eagle Brand condensed milk (full fat, baby!)
1 1/2 cups cold water
1 pkg vanilla instant pudding - 4 serving size
500 ml whipping cream, whipped
1 can raspberry pie filling
1 pkg frozen pound cake (Sara Lee), thawed and cubed

In a large mixing bowl, combine Eagle Brand and water. Add pudding mix and beat well. Chill for 20 minutes until thick. Fold in whipped cream with a light hand!

Layering order

2 cups pudding mixture
1/2 of cake pieces
1/2 of pie filling
1/2 of remaining pudding mixture
all of remaining cake pieces
all of remaining pie filling
all of remaining pudding mixture