Rum, Almond, Raisin Cream Trifle

2012-11-11
  • Yield : 8
  • Servings : 8
  • Prep Time : 45m
  • Cook Time : 10m
  • Ready In : 55m
  • FavoriteLoadingAdd to Recipe Box

Ingredients

  • 1/2 cup rum
  • 3/4 cup chopped almonds
  • 3/4 cup golden raisins
  • 1 (3 oz) package vanilla regular pudding and pie filling
  • 1 Angel Food cake
  • 1/2 cup chilled whipping cream

Directions

Step 1

Pour rum over chopped almonds and raisins in a small bowl. Let stand one hour. Prepare vanilla pudding and pie filling according to package directions for pudding except use 2½ cups milk; cool. Beat ½ cup chilled whipping cream in chilled bowl and fold into pudding.

Step 2

Cut cake into ½ inch cubes, about 8 cups. Layer 1/3 of the cake cubes, the the almond mixture and the third layer will be the pudding in a glass bowl. Repeat twice, ending with pudding cover.

Step 3

Refrigerate at least 3 hours but no longer than 24 hours.

Step 4

Beat ½ cup whipping cream in chill bowl just before serving. Spread over pudding and garnish with sliced almonds and maraschino cherries



Comments

Loading Facebook Comments ...

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Kaplan, Louisiana Louisiana
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

1,498 views

about us    ask maw-maw    blog    contact us    cooking tips    heritage   
guestbook    privacy policy    recipes a-z    recipebox    register    submit a recipe!