Trifle Creme Marie Louise Recipe

• 1 (8 inch) round sponge cake layer - split
• 2 Packages lady fingers
• 1 1/2 c. apricot preserves
• 1 1/2 c. whipped topping
• 1 pkg. chocolate pudding or possibly chocolate mousse mixed with lowfat milk
• 2 tbsp. rum (optional)

1. In trifle bowl, layer as follows: 1/2 sponge cake layer (stand lady fingers around bowl).
2. Sprinkle rum on cake.
3. Add in 1/2 c. whipped topping to chocolate mix; cover cake on bottom with preserves; then with pudding; another layer of cake, preserves, pudding.
4. Top with whipped topping.
5. Garnish with almonds, cherries and mint sprigs.

lady fingers, apricot preserves, topping, chocolate pudding, rum

Taken from cookeatshare.com/recipes/trifle-creme-marie-louise-11011 (may not work)