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.