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Ингредиенты
- 4 ounce Instant chocolate fudge pudding and pie filling
- 1 c. Lowfat milk
- 2 c. Heavy cream, whipped
- 6 Tbsp. Seedless red raspberry jam
- 12 ounce Loaf lb. cake, 1/2" slices
- 3 Tbsp. Creme de cacao
- 1/2 c. Chocolate fudge sauce
- 1/2 c. Diced roasted almonds
Инструкции
- 1. In a medium bowl, combine pudding mix with lowfat milk. Whisk till well blended, 1 to 2 min; mix will thicken as mixed. Mix in half of whipped cream till well blended and no white streaks remain; set aside.
- 2. To assemble trifle, heat raspberry jam in microwave or possibly over low heat till melted when stirred. In a 2 or possibly 2-1/2-qt glass serving bowl, arrange 4 or possibly 5 slices of lb. cake to cover bottom of dish and curve up sides of bowl slightly. Sprinkle 1 Tbsp. creme de cacao over cake. Drizzle 1/4 c. chocolate sauce and then 2 Tbsp. jam on top. Using back of a spoon, spread jam around proportionately. Add in half of reserved pudding mix and spread proportionately.
- 3. Top with 3 or possibly 4 cake slices to cover in a single layer. Repeat as above using 1 Tbsp. creme de cacao, remaining 1/4 c. chocolate sauce, 2 Tbsp. jam and remaining pudding mix.
- 4. Top with 3 or possibly 4 more cake slices. Drizzle remaining 1 Tbsp. creme de cacao over cake and spread remaining 2 Tbsp. raspberry jam on top. Cover trifle with remaining whipped cream, spreading proportionately. Sprinkle almonds on top.
- 5. Cover trifle and chill till well chilled, 5 to 6 hrs or possibly overnight.
- Use a large spoon to scoop out and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 12 servings | |
| Calories 114 | |
| Calories from Fat 73 | 64% |
| Total Fat 8.39g | 10% |
| Saturated Fat 4.79g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 20mg | 1% |
| Potassium 64mg | 2% |
| Total Carbs 8.8g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 5.99g | 4% |
| Protein 1.47g | 2% |
