Raspberry Trifle With Rum Sauce

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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat butter in large glass microwave on high until melted, about 30 seconds.
  • Whisk in confectioner's sugar, rum or um extract and water, stirring to form a smooth sauce.
  • Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds.
  • In 6 small bowls or wineglasses, evenly distribute pound cake cubes.
  • Pack cubes down slightly.
  • Drizzle rum sauce and jam evenly over each.
  • Spoon 3 tablespoons of pudding evenly over each.
  • Refrigerate for 45 minutes.
  • Garnish with raspberries, chopped almonds & sprigs of mint; all optional.
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