-DOROTHY CROSS TMPJ72B-
4 oz Instant chocolate fudge
-pudding and pie filling
1 c Milk
2 c Heavy cream, whipped
6 tb Seedless red raspberry jam
12 oz Loaf pound cake; 1/2″ slices
3 tb Creme de cacao
1/2 c Chocolate fudge sauce
1/2 c Diced roasted almonds
1. In a medium bowl, combine pudding mix with milk. Whisk until well
blended, 1 to 2 minutes; mixture will thicken as mixed. Fold in half of
whipped cream until well blended and no white streaks remain; set aside. 2.
To assemble trifle, heat raspberry jam in microwave or over low heat until
melted when stirred. In a 2 or 2-1/2-quart glass serving bowl, arrange 4 or
5 slices of pound cake to cover bottom of dish and curve up sides of bowl
slightly. Sprinkle 1 tablespoon creme de cacao over cake. Drizzle 1/4 cup
chocolate sauce and then 2 tablespoons jam on top. Using back of a spoon,
spread jam around evenly. Add half of reserved pudding mixture and spread
evenly. 3. Top with 3 or 4 cake slices to cover in a single layer. Repeat
as above using 1 tablespoon creme de cacao, remaining 1/4 cup chocolate
sauce, 2 tablespoons jam and remaining pudding mixture. 4. Top with 3 or 4
more cake slices. Drizzle remaining 1 tablespoon creme de cacao over cake
and spread remaining 2 tablespoons raspberry jam on top. Cover trifle with
remaining whipped cream, spreading evenly. Sprinkle almonds on top. 5.
Cover trifle and refrigerate until well chilled, 5 to 6 hours or overnight.
Use a large spoon to scoop out and serve.