*  Exported from  MasterCook  *
 
                           CHOCOLATE FUDGE TRIFLE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts                         Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           --------DOROTHY CROSS
                         TMPJ72B-------------------
    4       oz           Instant chocolate fudge
                         -pudding and pie filling
    1       c            Milk
    2       c            Heavy cream, whipped
    6       tb           Seedless red raspberry jam
   12       oz           Loaf pound cake -- 1/2 slices
    3       tb           Creme de cacao
      1/2   c            Chocolate fudge sauce
      1/2   c            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
   2-1/2-quart 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 1/4 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 1/4 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
  
 
 
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