Recipe(tried): Untraditional trifle idea

Hi Jen - this is not an elegant, traditional trifle idea, and I need to give credit to my mother, the "Trifle Queen" for the basic idea. She's always made it with cherry pie filling, but I've done a little research for a raspberry filling for you. Very chocolately.

If this is an adult dessert, adding Chambourd (rasp. liqueur) will be outstanding.

The basic recipe for trifle is like the fabulous recipe Judy posted: cake of some sort, custard, fruit, and, if you want, a spirit (sherry is traditional). This cheater recipe goes like this:

Instead of sponge or pound cake, as in the usual recipe, make a 9x13" pan of cake-style, chocolate brownies, and cut them into 1-1/2 inch chunks.

Instead of custard, make 2 packages of COOKED chocolate pudding according to directions.

Fruit layer: mix two 10-oz. packages of frozen raspberries in syrup with 3/4 cup seedless raspberry jam.

Whipped cream: here's the thing, I'm not a huge fan of Cool Whip, but it has a good place in this recipe. Cool Whip will hold up inside the dessert if you are making it the night before (which is great!), where freshly whipped cream won't do as well. If you are assembling this only a couple of hours ahead of serving, by all means use all freshly whipped cream in the layers.

Assemble as follows: Place 1/3 of brownie chunks in bottom of trifle dish (if adding raspberry liqueur, sprinkle 2 TBL over brownie layer now), then and pour 1/2 of warm, just-cooked pudding over top. Smooth and place 1/2 of raspberry filling over top. Smooth and place 1"-thick layer of whipped cream over top. Repeat with another layer of brownie chunks (2 TBL liqueur, if using) and remainder of pudding. Spread remaining raspberry mixture on top. Top with remaining brownie chunks (which can be drizzled with more liqueur). Top trifle dish with whipped cream to fill. Decorate with fresh berries or a bit of drizzled raspberry syrup, as you prefer.

Hope this isn't too confusing. Merry Christmas!