Recipe for Raspberry Trifle With Rum Sauce from the Desserts section.
Raspberry Trifle with Rum SauceSource: Semi-Homemade by Sandra Lee 3 tablespoons butter
3/4 cup powdered sugar
3/4 teaspoon imitation rum extract
3 tablespoons water
1/2 cup raspberry jam (Knott's Berry Farm)
1 (12 ounce) frozen pound cake (Sara Lee), thawed and
cut into quarter-size cubes
3 (4 ounce) containers refrigerated prepared vanilla pudding (Jell-O)
Fresh raspberries Heat butter in a large glass bowl in microwave on HIGH until melted, about 30 seconds. Whisk in powdered sugar, rum extract and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound-cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve. Makes 6 servings.
We hope you enjoy your freshly made Raspberry Trifle With Rum Sauce. This recipe came from Desserts's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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