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Chocolate Fudge Trifle

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE FUDGE TRIFLE
 Categories: Desserts, Cakes
      Yield: 12 Servings
 
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      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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