Teen Cuisine - Quick, But Delicious Trifle

1 three ounce vanilla instant pudding

1 store bought loaf pound cake

Seedless raspberry jam

Brandy

Sugar

Whipped cream (optional)

 

 

Prepare instant pudding following package directions. Let chill for one hour. Boil the brandy and sugar for three or four minutes to remove the alcohol. Slice pound cake to be able to make two or three layers in your dish of choice. Layer pound cake then sprinkle cake with brandy syrup. Spread with jam, and then pudding. Repeat. Refrigerate for at least four hours. Serve with a dollop of whipped cream, if desired.

 

WHIPPED CREAM

 

1 cup Heavy Cream

5 tablespoons 10X sugar

¼ Teaspoon vanilla extract

½ inch piece vanilla bean Slit open and scraped out the little pellets inside

 

Combine all ingredients in a medium bowl. Whisk vigorously for about 3-4 minutes until the cream holds soft peaks.

 

Done