PREPARATION:

1. Combine pears, bananas, raspberries and lemon juice in large bowl.
2. Melt margarine in small saucepan over medium heat. Stir in graham cracker crumbs until well blended. Remove saucepan from heat; set aside.
3. Blend 1/4 cup milk, sugar and cornstarch in another small saucepan. Whisk in remaining milk. Bring to a boil over medium heat, stirring constantly. Boil 1 minute or until mixture thickens, stirring constantly. Reduce heat to medium-low.
4. Blend 1/3 cup hot milk mixture and egg substitute in small bowl. Add to milk mixture. Cook 2 minutes, stirring constantly. Remove saucepan from heat. Let stand 10 minutes, stirring frequently. Stir in sour cream and vanilla; blend well.
5. Spoon half of milk mixture into trifle dish or medium straight-sided glass serving bowl. Layer half of fruit mixture and 1/2 cup graham cracker crumb mixture over milk mixture. Repeat layers, ending with graham cracker crumb mixture. Blend fruit spread and 1 teaspoon water until smooth. Drizzle over trifle. Garnish with additional fresh fruit, if desired.