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Raspberry
Rum Trifle
Serves 6
| INGREDIENTS: | |
| 1 | tablespoons butter, Land O'Lakes® |
| 3/4 | cup confectioners/powdered sugar, C&H® |
| 3/4 | teaspoon imitation rum extract, McCormick® |
| 3 | tablespoons water |
| 1/2 | cup raspberry jam, Knott's Berry Farm® |
| 1 | frozen pound cake (12-ounce), thawed and cut into quarter-size cubes, Sara Lee® |
| 3 | containers (4 ounces each) refrigerated prepared vanilla pudding, Jell-O® |
| Fresh raspberries | |
Prep time: 10 minutes
Cooking time: 1 minute
Set-up time: 45 minutes
PREPARATION:
- Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds.
- Whisk in confectioners/powdered sugar, rum extract, and water, stirring to form a smooth sauce.
- Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds.
- In six small bowls or wineglasses, evenly distribute pound cake cubes.
- Pack cubes down slightly.
- Drizzle rum sauce and jam evenly over each.
- Spoon 3 tablespoons of pudding evenly over each.
- Refrigerate for 45 minutes.
- Garnish with raspberries and serve.
