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Receta Chocolate Fudge Trifle
by Global Cookbook

Chocolate Fudge Trifle
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  Raciónes: 12

Ingredientes

  • 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

Direcciones

  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.
  6. Use a large spoon to scoop out and serve.