| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Desserts, Cakes | 12 | Servings | |
INGREDIENTS
| 4 | oz | Instant chocolate fudge pudding and pie filling |
| 1 | c | Milk |
| 2 | c | Heavy cream, whipped |
| 6 | tb | Seedless red raspberry jam |
| 12 | oz | Loaf pound cake; 1/2" slices |
| 3 | tb | Creme de cacao |
| 1/2 | c | Chocolate fudge sauce |
| 1/2 | c | Diced roasted almonds |
INSTRUCTIONS
DOROTHY CROSS TMPJ72B 1. In a medium bowl, combine pudding mix with milk. Whisk until well blended, 1 to 2 minutes; mixture will thicken as mixed. Fold in half of whipped cream until well blended and no white streaks remain; set aside. 2. To assemble trifle, heat raspberry jam in microwave or over low heat until melted when stirred. In a 2 or 2-1/2-quart glass serving bowl, arrange 4 or 5 slices of pound cake to cover bottom of dish and curve up sides of bowl slightly. Sprinkle 1 tablespoon creme de cacao over cake. Drizzle 1/4 cup chocolate sauce and then 2 tablespoons jam on top. Using back of a spoon, spread jam around evenly. Add half of reserved pudding mixture and spread evenly. 3. Top with 3 or 4 cake slices to cover in a single layer. Repeat as above using 1 tablespoon creme de cacao, remaining 1/4 cup chocolate sauce, 2 tablespoons jam and remaining pudding mixture. 4. Top with 3 or 4 more cake slices. Drizzle remaining 1 tablespoon creme de cacao over cake and spread remaining 2 tablespoons raspberry jam on top. Cover trifle with remaining whipped cream, spreading evenly. Sprinkle almonds on top. 5. Cover trifle and refrigerate until well chilled, 5 to 6 hours or overnight. Use a large spoon to scoop out and serve. Source: 365 Great Chocolate Desserts Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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