Make pudding with 2 cups of milk, following the package directions, set aside.
Slice pound cake in thirds lengthwise using a serrated bread knife and separate slices on a cutting board.
Spread Unicoi Preserves over the bottom layer of cake, stack the middle piece on top, spread it with Unicoi Preserves and add the top piece of cake. You probably won’t use all the Unicoi Preserves in this step, but you can use what’s left in the jar when you build the trifle.
Cut one inch (approximate) slices of cake, then cut carefully into cubes. If the pieces crumble a little, that’s ok, no one will know!
Place half the Unicoi Preserve filled cake cubes in the bottom of a trifle bowl. Spoon half of the leftover preserves around the edges of the trifle bowl so you see the preserves from the outside of the bowl.
Spoon half the pudding over the cake cubes.
Add half the frozen raspberries over the pudding.
Place about half the gingersnaps in a zip top bag and crush them. I use my rolling pin but a cast iron skillet works too. Sprinkle some of the gingersnap pieces over the raspberries, then use some of the uncrushed gingersnaps to line the outside edge of the trifle bowl.
Spoon in a generous amount of whipped topping, then repeat layers, reserving a few raspberries for the top.
Cover and refrigerate or serve immediately. I have made this a day ahead and it was delicious!