Recipe for cooking raspberry trifle with rum sauce

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Raspberry Trifle with Rum Sauce

Source: Semi-Homemade by Sandra Lee

3 Tbsp. butter
3/4 c. powdered sugar
3/4 tsp. imitation rum extract or flavoring
3 Tbsp. water
1/2 c. raspberry jam (Knott\s Berry Farm)
1 (12 oz.) frozen lb. cake (Sara Lee), thawed and
    cut into qt.er-size cubes
3 (4 oz.) containers refrigerated greased vanilla pudding (Jell-O)
Fresh raspberries

Heat butter in a large glass bowl in microwave on HIGH until melted, about 30 seconds. Whisk in powdered sugar, rum extract or flavoring 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 six small bowls or wineglasses, evenly distribute lb.-cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 Tbsp. of pudding evenly over each. Refrigerate for 45 min..

Garnish with raspberries and serve.

Makes approximately 6 servings.