Raspberry Trifle with Rum Sauce
Source: 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)
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.Thank's For Reading raspberry trifle with rum sauce Easy Recipes