Bacardi Rum Trifle

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  • 1 (3 ounce) box (92 g) regular vanilla pudding
  • 2 cups (500 mL) milk
  • 2/3 cup (150 mL) Bacardi White or Gold rum, divided
  • 4 (2.5 cm) thick slices pound cake
  • 1/2 cup (125 mL) raspberry jam
  • 1 (10 ounce) package (300 g) frozen unsweetened raspberries, thawed
  • 1/2 cup (125 mL) heavy cream
  • 2 tablespoons (30 mL) confectioners' sugar
  • Kiwi fruit slices for garnish


  1. Cook pudding and milk according to package directions. Stir in 2 tablespoons (30 mL) Bacardi White or Gold rum.
  2. 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.
  3. Chill for 1 hour.
  4. 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.

Serves 4

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