Rum Trifle

Yield: 10 servings

Ingredients

• 1/2 cup light rum
• 3/4 cup golden raisins
• 3/4 cup slivered almonds
• 1 small box vanilla pudding (not instant)
• 2 1/2 cups milk
• 1 cup chilled heavy cream
• 8 cups angel food cake, cut into 1/2 inch cubes
• 8 maraschino cherries
• Sliced almonds, toasted

Instructions

1. Pour rum over raisins and slivered almonds in a small bowl. Let soak for 1 hour.
2. In a medium saucepan, mix pudding with 2 1/2 cups milk. Cook over medium heat until it boils. When pudding has cooled, whip the chilled cream and fold one-half of the whipped cream into pudding.
3. In trifle bowl or other pretty, clear crystal bowl, layer 1/3 cake cubes. Sprinkle with 1/3 rum mixture, then 1/3 pudding. Repeat layer twice, ending with pudding.
4. Cover and refrigerate a minimum of 3 hours and a maximum of 24 hours before serving.
5. Garnish with remaining whipped cream, maraschino cherries and toasted sliced almonds.