Shelly's Recipe

RASPBERRY TRIFLE WITH RUM SAUCE

Category: Trifles

3 tbsp butter
3/4 cup confectioners sugar
3/4 tsp imitation rum extract
3 tbsp water
1/2 cup raspberry jam
1 frozen pound cake (12 oz), thawed and cut into quarter-size cubes
3 containers (4 oz each) refrigerated prepared vanilla pudding
Fresh raspberries, for garnish

Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners 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 tbsp of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve. Serves 6