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Rum Raisin Trifle |
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Serves: 8 Print this Recipe2/3 cup raisins golden 1/3 cup rum or orange juice 1 2-ounce package almonds slivered (about 1/2 cup) 1 3-ounce package instant vanilla pudding 2 1/2 cups half and half 1 cup whipped cream 1 10 1/2-ounce package pound cake frozen thawed 4 tablespoons rum or orange juice In a small bowl, stir golden raisins and 1/3 cup rum or orange juice; let stand for 1 hour, stirring several times. Preheat oven to 350°. In a shallow pan, bake almonds for 5 to 8 minutes or until toasted, stirring occasionally for even browning; set aside. In a medium saucepan, prepare pudding and pie filling mix according to package directions, substituting 2 1/2 cups half-and-half for milk. Cool to room temperature, stirring several times to prevent skin from forming on surface. In a small mixer bowl at medium speed, beat 1/2 cup of the whipping cream until stiff peaks form. Fold into cooled pudding. Cut cake into 3/4 -inch cubes. Place about one-third of the cake in a 1 1/2 -quart glass serving dish. Sprinkle with 2 tablespoons of the rum or orange juice. Layer in order one-third of the raisins, one-third of the pudding, one-third of the cake and sprinkle with 1 tablespoon of the rum or orange juice. Repeat layers ending with remaining pudding. Cover with plastic wrap and refrigerate at least 4 or up to 24 hours. To serve, in a small mixer bowl at medium speed, beat remaining 1/2 cup whipping cream until stiff peaks form. Pipe in a decorative design or spoon in dollops on trifle. Serve immediately or refrigerate up to 1 hour. Just before serving, garnish with almonds. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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