🫙 From the Spice Rack
raspberry trifle with rum sauce
Raspberry Trifle with Rum Sauce Source: Semi-Homemade by Sandra Lee 3 tablespoons butter 3/4 cup powdered sugar 3/4 teaspoon imitation rum extract 3 tablespoons water 1/2 cup raspb...
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Ingredients7 items
Ingredients
- 3tablespoonbutter
- 3/4cuppowdered sugar
- 3/4teaspoonimitation rum extract
- 3tablespoonwater
- 1/2cupraspberry jam (knott's berry farm)
- 1(12 ounce) frozen pound cake (sara lee), thawed and
- 3(4 ounce) containers refrigerated prepared vanilla pudding (
Directions
- 1
Raspberry Trifle with Rum Sauce Source: Semi-Homemade by Sandra Lee 3 tablespoons butter 3/4 cup powdered sugar 3/4 teaspoon imitation rum e
- 2
Whisk in powdered sugar, rum 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 six 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