Chocolate fudge trifle
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Instant chocolate fudge pudding and pie filling |
| 1 | cup | Milk |
| 2 | cups | Heavy cream, whipped |
| 6 | tablespoons | Seedless red raspberry jam |
| 12 | ounces | Loaf pound cake; 1/2\" slices |
| 3 | tablespoons | Creme de cacao |
| ½ | cup | Chocolate fudge sauce |
| ½ | cup | Diced roasted almonds |
Directions
DOROTHY CROSS TMPJ72B
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 2-½-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 ¼ 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 ¼ 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.
Source: 365 Great Chocolate Desserts Cookbook