Print Recipe

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.

Please shop Amazon here. We are an Amazon affiliate to help defray expenses in maintaining this site. Thank you.

Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips