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Raspberry Trifle with Rum Sauce Recipe

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This recipe for Raspberry Trifle with Rum Sauce, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Wagner
Added: Friday, July 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons butter
3/4 cup confectioners' sugar
3/4 teaspoon imitation rum extract
3 tablespoons water
1/2 cup raspberry jam
1 frozen pound cake, 12-ounce, thawed and cut into quarter-size cubes
3 containers, 4 ounces each, refrigerated prepared vanilla pudding
Fresh raspberries, for garnish

Directions:
Directions:
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 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve.

 

 

 

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