Raspberry Trifle with Rum Sauce

  5.0 – 1 reviews  
Level: Easy
Total: 56 min
Prep: 10 min
Inactive: 45 min
Cook: 1 min
Yield: 6 servings

Ingredients

  1. 3 tablespoons butter
  2. 3/4 cup confectioners’ sugar
  3. 3/4 teaspoon imitation rum extract
  4. 3 tablespoons water
  5. 1/2 cup raspberry jam
  6. 1 frozen pound cake (12-ounce), thawed and cut into quarter-size cubes
  7. 3 containers (4 ounces each) refrigerated prepared vanilla pudding
  8. Fresh raspberries, for garnish

Instructions

  1. 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.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 459
Total Fat 16 g
Saturated Fat 7 g
Carbohydrates 77 g
Dietary Fiber 1 g
Sugar 56 g
Protein 4 g
Cholesterol 53 mg
Sodium 304 mg

 

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