Wednesday, May 22, 2013
You'll be off and rum running with this delicious dessert. Prepared with a host of ingredients, you can't go wrong with this sweet treat. Don't be intimidated by the eye-catching appearance of the trifle, it's a simple fix that can be easily assembled in a matter of minutes.
At a glance
1 (3 oz.) box regular vanilla pudding 2 cups milk 2/3 cup rum, divided 4 thick slices pound cake 1/2 cup raspberry jam 1 (10 oz.) pkg. frozen unsweetened raspberries, thawed 1/2 cup heavy cream 2 tbsp. confectioners’ sugar Kiwi fruit slices for garnish
Cook pudding and milk according to package directions. Stir in 2 tbsp. of rum. Place a cake slice in each of 4 dessert dishes or glasses. Top each with 2 tbsp. jam. Reserve 1 tbsp. of rum. Pour remaining rum over cake slices. Spoon 1/2-cup pudding into each glass and spoon raspberries over pudding. Chill 1 hour. To serve, whip cream with icing sugar and reserved 1 tbsp. rum. Top each trifle with a spoonful of cream. Garnish with kiwi slices.