Recipe for Chocolate Fudge Trifle


4 oz instant chocolate fudge pudding and; pie filling
1 cup milk
2 cup heavy cream, whipped
6 tablespoon seedless red raspberry jam
12 oz loaf pound cake; 1/2 slices
3 tablespoon creme de cacao
1/2 cup chocolate fudge sauce
1/2 cup 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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here