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Rum Trifle




  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.

Yields 10 servings.


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