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Ingredients1 h 30 m servings 426 cals
Original recipe yields 10 servings
- Line the bottom of a deep glass dish with 1/2 the ladyfingers. Pour 1/2 the rum over ladyfingers; top with 1/2 the raspberries.
- Beat cold milk, pudding mix, and orange zest together in a bowl using an electric mixer until smooth, about 2 minutes. Spoon 1/2 the pudding over raspberry layer. Arrange the remaining lady fingers atop pudding layer and around sides of bowl. Pour remaining rum over ladyfingers; top with remaining raspberries and pudding. Refrigerate trifle for flavors to set, about 1 hour.
- Beat heavy cream in a bowl using an electric mixer on medium-low speed until fluffy. Spoon whipped cream over trifle and sprinkle with almonds.
- Cook's Note:
- Keep in mind the liquor is optional for a more child-friendly dessert. Strawberries work just as well in place of raspberries. As far as bowls go, we use two types. I have one that is tall to help with the layering. But we have on many occasions just used a wide glass bowl that's only about 3-inches deep and just done one layer.
Per Serving: 426 calories; 24.6 g fat; 39.1 g carbohydrates; 7.6 g protein; 110 mg cholesterol; 366 mg sodium. Full nutrition
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