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Rum Raisin Trifle
Submitted by: Steffany Lohn
This dessert is perfect for the holidays and easy as well. Just layer rum-soaked raisins with pudding mix and dessert topping.
Ingredients
- 2 cups raisins
- 1 1/4 cups dark rum
- 1 package (3.4 ounces) fat-free, sugar-free instant vanilla pudding mix
- 3 cups cold fat-free milk
- 2 loaves (10-3/4 ounces each) reduced-fat frozen pound cake, thawed and cut into 1-inch cubes
- 3 cups frozen reduced-fat whipped topping, thawed
- Ground cinnamon
- Fresh mint
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Method
1. In a heavy saucepan over low heat, combine the raisins and rum. Simmer, uncovered, until the raisins have plumped and the rum is almost gone, about 5 minutes. Remove from the heat and cool. 2. In a large bowl, whisk pudding mix and milk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold raisin mixture into pudding. Cover and chill until mixture is partially set. 3. In a 3-quart trifle bowl, or other flat bottomed glass bowl, layer half the pound cake cubes, half the pudding mixture and 1 cup of the whipped topping. Repeat layers and top with remaining 1 cup of whipped topping. Sprinkle cinnamon lightly over the top and garnish with fresh mint. Cover and chill until serving time.
Notes: Prep/Cook: 20 minutes + chilling This dessert looks so elegant, no one will guess how easy it is to make--or that it's low in fat! ****OPTION**** For a non-alcoholic version, substitute 1 1/2 cups water for the rum and add 2 teaspoons rum extract to cooled raisin mixture.
Number of Servings: 12
Submitted by: Steffany Lohn ( See all of Steffany Lohn Recipes )
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