Raspberry Trifle With Rum Sauce

Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins

Ingredients

• Servings: 6


• 3 tablespoons butter


• 3/4 cup confectioners' sugar


• 2 tablespoons rum (i used barbancourt) or 3/4 teaspoon rum extract


• 3 tablespoons water


• 1/2 cup raspberry jam


• 1 (12 ounce) frozen pound cake, thawed and cut into quarter-size cubes


• 3 (4 ounce) refrigerated prepared vanilla pudding


• fresh raspberry, ganish


• chopped slivered almonds, garnish

Recipe

• 1 heat butter in large glass microwave on high until melted, about 30 seconds.


• 2 whisk in confectioner's sugar, rum or um extract and water, stirring to form a smooth sauce.


• 3 heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds.


• 4 in 6 small bowls or wineglasses, evenly distribute pound cake cubes.


• 5 pack cubes down slightly.


• 6 drizzle rum sauce and jam evenly over each.


• 7 spoon 3 tablespoons of pudding evenly over each.


• 8 refrigerate for 45 minutes.


• 9 garnish with raspberries, chopped almonds & sprigs of mint; all optional.