Recipe - Chocolate Fudge Trifle

DOROTHY CROSS TMPJ72B
4 ounce Instant chocolate fudge
pudding and pie filling
1 cup Milk
2 cup Heavy cream, whipped
6 tablespoon Seedless red raspberry jam
12 ounce Loaf pound cake; 1/2" slices
3 tablespoon Creme de cacao
One half cup Chocolate fudge sauce
One half cup Diced roasted almonds

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 21/2quart 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 One fourth 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 One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini