Print Recipe

Raspberry Trifle with Rum Sauce

RG

Ingredients

  • 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

Instructions

  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




Comments

Widget is loading comments...

Recipe Goldmine






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.