Recipe for cooking rum trifle

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

Rum Trifle

2 sm. boxes instant pudding (any flavor)
1 lrg. container Cool Whip®
1 can crushed pineapple, drained
1 can mandarin oranges, drained
2 pkg. lady fingers or 1 Pound Cake,
    sliced into thin wedges
1/4 c. orange juice
4 Tbsp. rum

Place a layer of lady fingers or Pound Cake slices on bottom and half way up sides of a trifle bowl. Sprinkle with one-half of the orange juice and 2 Tbsp. of the rum.

In a separate bowl, mix 1 box of pudding with milk (as per pkg. directions). Pour over lady fingers or Pound Cake slices. Add one-half of the pineapple and oranges, then cover with half of the Cool Whip®. Repeat layers once more. Top with sliced kiwifruit, strawberries, etc. Put in refrigerator to set at least 2 hours or overnight.