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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.


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