Instructions:

Raspberry Trifle with Rum Sauce

Source: Semi-Homemade by Sandra Lee

3 tablespoons butter
3/4 cup powdered sugar
3/4 teaspoon imitation rum extract
3 tablespoons water
1/2 cup raspberry jam (Knott's Berry Farm)
1 (12 ounce) frozen pound cake (Sara Lee), thawed and
    cut into quarter-size cubes
3 (4 ounce) containers refrigerated prepared vanilla pudding (Jell-O)
Fresh raspberries

Heat butter in a large glass bowl in microwave on HIGH until melted, about 30 seconds. Whisk in powdered sugar, rum extract and water, stirring to form a smooth sauce.

Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound-cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes.

Garnish with raspberries and serve.

Makes 6 servings.