Directions
Prepare cake mix according to package directions; cut into 1/2 inch slices.
Line bottom of 2 quart bowl of trifle dish with half of cake slices; sprinkle with 2-4 tbsp. rum. Spoon half of cherry pie filling over cake; top with half of choclate pudding.
Repeat procedure with remaining cake, rum, pie filling and custard.
Cover and chill.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
Spread over custard; garnish with almonds.
CHOCOLATE CUSTARD: Combine first 3 ingredients in top of double boiler.
Combine eggs and milk, gradually stir into dry mixture.
Bring water in double boiler to a boil, reduce heat to low and cook custard, stirring constantly until thick.
Cool. Dessert yields 6-8 servings.
