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Quick Trifle

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  • 1- 3 ounce vanilla instant pudding
  • 1 store bought bough leaf pound cake
  • Seedless raspberry jam
  • Whipped cream (optional)


  1. Prepare instant pudding following the package directions. Let chill for one hour.

  2. Slice pound cake to be able to make 2 or 3 layers in your dish of choice.

  3. Layer pound cake, sprinkle ckae with brandy. Spread with jam, then pudding.

  4. Repeat steps.

  5. Refrigerate for at least 4 hours.

  6. Serve with a dollop of whipped cream, if desried.

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