Raspberry Rice Pudding Trifle

Ingredients:

6 1/2 cups (4 lbs.) Kozy Shack Rice Pudding
24 oz. raspberry or strawberry sundae sauce
2 cups crumbled shortbread cookies
2 cups roasted pistachios
3 Tbs. butter
Whipped cream

Preparation:

Melt butter. Mix in cookie crumbs and pistachios and spread on baking sheet. Bake at 325°F for 10 minutes or until lightly browned. Cool thoroughly. Lay out 12 ramekins. Prepare each ramekin in the following manner: spoon a portion of Kozy Shack Rice Pudding in the bottom followed by a layer of the cookie mixture and approximately 1 oz. sundae sauce. Repeat layering and add a final layer of pudding. Chill in refrigerator. Garnish with whipped cream before serving.