1 pound cake, cut into slices
1 large pkg chocolate pudding, prepared
1 c. sour cream
1 3.5 oz bar of bittersweet chocolate, curled
2 c. heavy whipping cream
3 Tbsp confectionery sugar
3 small pkg fresh raspberries
Mix already prepared pudding with the sour cream, set aside. Mix cream and sugar together with beater on high speed until stiff peaks form, set aside. Using a trifle bowl, layer 1/2 of the pound cake on the bottom. Cover cake with 1/2 the pudding mixture. Put 1/3 of the chocolate shavings on top of the pudding. Then place 1 pkg of raspberries around for next layer. Spread 1/2 of the whipped cream mixture over the top. Repeat layers one more time. Cover with saran wrap and put in fridge 8-24 hours. Before serving garnish with additional raspberries on top of leftover chocolate shavings.
*Note -- okay, I've never actually made this, but a coworker did and he gave me the recipe. It was soooo amazingly good and looked really pretty and I want an excuse to make it.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment