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Raspberry Trifle with Rum Sauce


  • 3 tablespoons butter
  • 3/4 cup powdered sugar
  • 3/4 teaspoon imitation rum extract
  • 3 tablespoons water
  • 1/2 cup raspberry jam (Knott's Berry Farm)
  • 1 (12 ounce) frozen pound cake (Sara Lee), thawed and cut into quarter-size cubes
  • 3 (4 ounce) containers refrigerated prepared vanilla pudding (Jell-O)
  • Fresh raspberries


  1. Heat butter in a large glass bowl in microwave on HIGH until melted, about 30 seconds.
  2. Whisk in powdered sugar, rum extract and water, stirring to form a smooth sauce.
  3. Heat jam in a small glass bowl in microwave on HIGH until just melted, about 30 seconds.
  4. 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.
  5. Refrigerate for 45 minutes.
  6. Garnish with raspberries and serve.

Makes 6 servings.

Source: Semi-Homemade by Sandra Lee

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