Mini Orange-Raspberry Trifles |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Pound cake, raspberry pie filling and hot fudge topping make trifles hard to resist. For a fun party idea, have guests assemble their own. Ingredients:
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-inch cubes |
1/4 cup triple sec or orange juice |
1 can (21 ounces) raspberry pie filling |
3/4 cup hot fudge ice cream topping, warmed |
additional hot fudge ice cream topping, warmed |
3/4 cup whipped topping |
Directions:
1. Place cake cubes in a large bowl. Drizzle with Triple Sec; toss to coat. Spoon 3 tablespoons pie filling into each of six parfait glasses or dessert dishes. Top with 1/3 cup cake cubes, 2 tablespoons hot fudge, 1/3 cup cake cubes and 3 tablespoons pie filling. Drizzle with additional fudge topping; dollop with 2 tablespoons whipped topping. Yield: 6 servings.
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