Chocolate Raspberry Trifle

Total Time: 8 hrs 25 mins Preparation Time: 25 mins Cook Time: 8 hrs

Ingredients

• Servings: 12
• 1/3 cup dark rum
• 1/3 cup brewed black coffee
• 2 (22 ounce) containers refrigerated chocolate pudding
• 1 cup reduced-fat sour cream
• 2 cups heavy cream, well chilled
• 3 tablespoons confectioners' sugar
• 14 ounces frozen pound cake, thawed, cut in 16 thin slices, slices cut in half
• 3 1/2 ounces bar bittersweet chocolate, shaved into shards with a vegetable peeler
• 1 1/2 pints red raspberries (reserve 8 berries for garnish)

Recipe

• 1 have ready a 3-qt. trifle bowl or clear glass serving bowl, about 8 inches in diameter, preferable straight-sided.
• 2 mix rum and coffee in a clear 1-cup measure. combine pudding and sour cream in a medium bowl. in a large bowl, beat cream and confectioners sugar with mixer on high speed until stiff, billowy peaks form when beaters are lifted.
• 3 arrange half the cake slices in bottom of trifle bowl; drizzle with 1/2 the rum mixture. spread with 1/2 the pudding mixture; sprinkle with 1/3 the chocolate shavings. top with 1/2 the raspberries, then 1/2 the whipped cream. repeat layers, reserving remaining shavings for garnish. cover bowl with plastic wrap. refrigerate for at least 8 hours or up to one day.
• 4 to serve: sprinkle with remaining chocolate shavings; place remaining raspberries on top to garnish.