BAILEY’S CHOCOLATE TRUFFLE TRIFLE

Serves 8

Ingredients:

1 regular size (10.75 oz) frozen pound cake
such as Sara Lee
½ cup raspberry liqueur (Although you can also make this without the liqueur and it will taste great.)
1 cup raspberry jam
1 package instant white-chocolate pudding mix
2 cups whole milk
1 pint fresh raspberries
½ pint heavy cream
1 tsp vanilla
1 Tbsp sugar (Optional—use this if you like your whipped cream sweetened.)
1 cup coarsely chopped dark chocolate truffles

Directions:

Cut pound cake into slices, then cut the slices into thirds. Line the bottom of a trifle bowl (or any large cut-glass bowl) with half the slices. Sprinkle with half the liqueur. Next spread on half the jam. Mix the pudding and milk until thick and layer half of that over the jam. Add half the raspberries and half the cut-up truffles. Repeat the process, using what’s left of the ingredients. Add vanilla and sugar to the cream and whip it until stiff, then frost the top of the trifle.