The Cookbook

Raspberry Trifle with Rum Sauce

This is by far the best dessert there is in my opinion.(and I love chees cake and blackberry cobler with ice cream as well) BUT THIS IS BETTER! I promise. there is no alcohol but it does require rum extract so here goes.

3 tablespoons butter
3/4 cup confectioners sugar
3 tablespoons water
1/2 cup raspberry jam or jelly
3/4 teaspoon imitation rum extract
1 frozen 12 oz. pound cake (like Sara Lee) thawed and cut into 1 inch cubes
3 containers (4 oz. each) refrigerated vanilla pudding
fresh raspberries -- for garnish

Heat butter in a large microwavable glass bowl on high heat until melted. Whisk in confectioners sugar, rum extract and water, stirring until it becomes a smooth sauce. Heat jam/jelly in a smaller glass bowl in microwave on high heat just until melted. In another microwaveable bowl, heat vanilla pudding just until it gets thinner. Pudding needs to be thin enough to spread easily but do not get hot enough to cook it around the edges of the bowl. Evenly distribute the pound cake cubes into the bottom of a clear glass serving container-my wife uses a big glass bowl like thingy that kinda looks like a wine glass, it has a pedastal like thing on the bottom. you want the container to be clear so you can see the stuff after it gets fixed. Pack down the cake cubes slightly. Drizzle rum sauce over cake cubes. Next drizzle jam/jelly over the rum sauce. Spread the pudding next. Continue layering until everything is all gone or until your container gets full. If you have enough pudding left you can make the top layer of pudding a little thicker. Refrigerate for at least 1 hour. Right before serving, garnish the top with the fresh raspberries. Do this at the very last minute because if they sit on top for a long time they will sometimes leave little juice puddles.

Some folks will say this stuff will make you slap your grandmaw....it will make you beat the crap out of her! ENJOY!!!!! (The dessert that is,not beating your grandmaw)

travlinman