Contributed by: Chris, WebAdmin. of RecipesNow.com
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.
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