Bacardi Rum Trifle
Contributed by: Chris, WebAdmin. of RecipesNow.com
Ingredients:
- 3 oz pkg. (92 g) vanilla pudding
- 2 cups (500 mL) milk
- 2/3 cup (150 mL) Bacardi White or Gold rum
- 4 (2.5 cm) thick slices pound cake
- 1/2 cup (125 mL) raspberry jam
- 10 oz pkg. (300 g) frozen unsweetened raspberries, thawed
- 1/2 cup (125 mL) heavy cream
- 2 tbsp (30 mL) icing sugar
- kiwi fruit slices for garnish
Directions:
Cook pudding and milk according to package directions.
Stir in 2 tbsp (30 mL) Bacardi White or Gold rum. Place a cake slice in each of 4 dessert
dishes or glasses. Top each with 2 tbsp (30 mL) jam. Reserve 1 tbsp (15 mL) rum. Pour
remaining rum over cake slices. Spoon 1/2 cup (125 mL) pudding into each glass. Spoon
raspberries over pudding.
Chill 1 hour.
To serve, whip cream with icing sugar and reserved 1 tbsp (15 mL) rum. Top each trifle with
a spoonful of cream. Garnish with kiwi slices.
Serving Size: Serves 4.
