Serves: 8
Total Calories: 464

2/3 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.

Nutritional Facts:

Serves: 8
Total Calories: 464
Calories from Fat: 277

More Recipes from the Light And Luscious Desserts Cookbook:
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Deluxe Strawberry Dessert Cups
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Emerald Mist Parfaits
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Papayas Tropicale
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Pineapple Cheesecake
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