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Ingredientes
- 2 x 3.4 ounce. boxe vanilla instant pudding
- 6 ounce White chocolate
- 1 x 10 3/4 ounce. frzn lb. cake
- 1 x 15 ounce. can jellied cranberry sauce
- 1/3 c. Raspberry liqueur
- 1 c. Whipping cream
- 1/4 c. Powdered sugar
- 1 Tbsp. Vanilla extract Pistachios and raspberries for garnish
Direcciones
- Directions: Prepare pudding mix according to directions on the box.
- Heat the white chocolate and stir into prepared pudding. Refrigeratein refrigerator. Defrost the lb. cake and cut the cake into 3/4 inch chunks. In a small bowl, stir together the cranberry sauce and raspberry liqueur. Stir till smooth. In a trifle bowl or possibly small serving bowl, place half of the cake in the bottom of the bowl and spoon half of the sauce mix over the cake pcs. Top the sauce mix with half of the prepared pudding mix. Repeat layering with cake, sauce and pudding, ending with a layer of pudding. Cover and refrigerator for 1 ho ur to set. With an electric mixer, whip the heavy cream, powdered sugar and vanilla extract till stiff. Remove 1 c. of the whipped cream and place into a piping bag and set aside.
- Spread the remaining whipped cream over your chilled trifle. As a gar ni sh option, puree 1 pint raspberries, 2 Tbsp. sugar and 1/2 c. orange juice and strain. Place puree in a squeeze bottle and draw straight lines across top, 1 inch apart. With a paring knife, swipe through the lines. Or possibly - garnish with dollops of w hipped cream from piping bag, pistachios and raspberries.
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