Recipe for Bacardi Rum Trifle


    Bacardi Rum Trifle

    1 (3 ounce) box (92 g) regular vanilla pudding
    2 cups (500 mL) milk
    2/3 cup (150 mL) Bacardi White or Gold rum, divided
    4 (2.5 cm) thick slices pound cake
    1/2 cup (125 mL) raspberry jam
    1 (10 ounce) package (300 g) frozen unsweetened raspberries, thawed
    1/2 cup (125 mL) heavy cream
    2 tablespoons (30 mL) confectioners' sugar
    Kiwi fruit slices for garnish

    Cook pudding and milk according to package directions.

    Stir in 2 tablespoons (30 mL) Bacardi White or Gold rum. Place a cake slice in each of 4 dessert dishes or glasses. Top each with 2 tablespoon (30 mL) jam. Reserve 1 tablespoon (15 mL) rum. Pour remaining rum over cake slices. Spoon 1/2 cup (125 mL) pudding into each glass. Spoon raspberries over pudding. Chill 1 hour.

    To serve, whip cream with icing sugar and reserved 1 tablespoon (15 mL) rum. Top each trifle with a spoonful of cream. Garnish with kiwi slices.

    Serves 4