Rum, Almond, Raisin Cream Trifle2012-11-11
- Course: Desserts
- Yield : 8
- Servings : 8
- Prep Time : 45m
- Cook Time : 10m
- Ready In : 55m
- Add to Recipe Box
- 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
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.
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.
Refrigerate at least 3 hours but no longer than 24 hours.
Beat ½ cup whipping cream in chill bowl just before serving. Spread over pudding and garnish with sliced almonds and maraschino cherries