TLC Cooking "Raspberry-Orange Trifle with White Chocolate Custard"

Raspberry-Orange Trifle with White Chocolate Custard

Raspberry-Orange Trifle with White Chocolate Custard

YIELD Makes 8 to 10 servings
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INGREDIENTS

1	package (16 ounces) pound cake mix, plus ingredients to prepare mix
1‑1/2	teaspoons orange extract
2	tablespoons sherry
1	package (4-serving size) white chocolate instant pudding mix, plus ingredients to prepare pudding
1	cup cold milk
1	cup red raspberry preserves or jam
Red raspberries, kiwi slices or peach slices
Whipped cream
Blanched slivered almonds (optional)

PREPARATION:

Preheat oven to 350°F. Grease 9X5-inch loaf pan; set aside.
Prepare pound cake according to package directions; stir in orange extract. Bake in prepared pan according to package directions. Cool in pan 15 minutes. Remove cake from pan to wire rack; cool completely.
Trim off browned bottom, edges and top; discard. Cut cake into 1-inch cubes. Place cake cubes in large bowl; sprinkle with sherry. Set aside. Combine pudding mix and milk in medium bowl; whisk until smooth. Cover and refrigerate 30 minutes.
Just before serving, place raspberry preserves in microwavable bowl. Microwave on HIGH 5 to 10 seconds or just until preserves can be stirred into a sauce.
Layer cake cubes, raspberry sauce, pudding and fruit in martini glasses or dessert dishes. Top with whipped cream; sprinkle with almonds, if desired.

Tip

Trifle may be served immediately; however, flavors will develop and be more pronounced if dessert is prepared at least 2 hours before serving.

Variation

Layer cake cubes, sauce, pudding and fruit in large glass serving bowl; top with whipped cream and almonds, if desired.

This recipe appears in: Custards & Puddings

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