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Ingredients

• 1/3 cup dark crème de cacao liqueur or dark rum
• 1/3 cup brewed black coffee or water
• 22 oz each) refrigerated chocolate pudding
• 1 cup reduced-fat sour cream
• 2 cups heavy (whipping) cream, well chilled
• 3 Tbsp confectioners’ sugar
• pound cake (14 oz), cut in 16 thin slices, slices cut in half
• 1 bar (3.5 oz) bittersweet chocolate, shaved into shards with a vegetable peeler
• 3 baskets (1/2 pt each) red raspberries (reserve 8 berries for garnish)

Description

Chocolate-Raspberry Trifle - The Huffington Post

Kitchen Daily