Raspberry Trifle

Raspberry Trifle

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Makes: 6 servings

  • 3 tablespoons butter

  • 3/4 cup powdered sugar

  • 3/4 teaspoon rum extract

  • 3 tablespoons water

  • 1/2 cup raspberry jam

  • 1 frozen pound cake (12 ounces), thawed and cut into quarter-size cubes

  • 3 containers (4 ounces each) refrigerated prepared vanilla pudding

  • Fresh raspberries, for garnish




Place butter in a microwave-safe bowl and microwave until melted, about 30 seconds. Whisk in powdered sugar, rum extract, water, and jam, stirring to form a smooth sauce.

Divide cake cubes among 6 small bowls or wineglasses, packing down slightly. Drizzle warm jam rum sauce evenly over each. Spoon pudding over each.

Serve warm or refrigerate for 45 minutes. Garnish with raspberries and serve.

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