Cook pudding and milk according to package directions. Stir in 2 tablespoons (30 mL) Bacardi White or Gold rum.
Place a cake slice in
each of 4 dessert dishes or glasses. Top each with 2 tablespoons (30 mL) jam. Reserve
1 tablespoon (15 mL) rum. Pour remaining rum over cake slices. Spoon 1/2 cup (125
mL) pudding into each glass. Spoon raspberries over pudding.
Chill for 1 hour.
To serve, whip cream with icing sugar and reserved 1 tablespoon (15 mL) rum.
Top each trifle with a spoonful of cream. Garnish with kiwi slices.
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