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Chocolate Fudge Trifle
0
(0)
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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