Shelly's Recipe

RUM TRIFLE

Category: Trifles

1 (3 oz) pkg vanilla pudding
2 cups milk
2/3 cup White or Gold rum
4 thick slices pound cake
1/2 cup raspberry jam
1 (10 oz) pkg frozen unsweetened raspberries, thawed
1/2 cup heavy cream
2 tbsp icing sugar
Kiwi fruit slices for garnish

Cook pudding and milk according to package directions. Stir in 2 tbsp rum. Place a cake slice in each of 4 dessert dishes or glasses. Top each with 2 tbsp jam. Reserve 1 tbsp rum. Pour remaining rum over cake slice. Spoon 1/2 cup pudding into each glass. Spoon raspberries over pudding. Chill 1 hour.

To serve, whip cream with icing sugar and reserved 1 tbsp rum. Top each trifle with a spoonful of cream. Garnish with kiwi slices. Serves 4.