| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 2 |
pk |
(3.125-oz) vanilla pudding and pie filling mix |
| 2 |
c |
Milk |
| 1 1/2 |
c |
Pineapple juice |
| 2 |
c |
Whipping cream; divided |
| 1 |
pk |
(16-oz) frozen pound cake; thawed |
| 1/2 |
c |
Cream sherry |
| 1 |
c |
Raspberry jam; melted |
| 1 |
cn |
(20-oz) crushed pineapple in syrup |
|
|
Maraschino cherries (optional) |
INSTRUCTIONS
Prepare pudding according to package directions using milk and pineapple
juice as liquid. Cool in saucepan over ice water, stirring.
Whipe 1 cup cream and fold into cooled pudding. Cut pound cake in half
lengthwise. Drizzle sherry over cake. Cut into bite-size chunks. Spoon 1
cup pudding into a 2-1/2 to 3-quart glass serving bowl. Top with half of
chunked cake and half of jam. Reserve 1/2 cup undrained pineapple for
garnish. Spoon half of remaining undrained pineapple into bowl. Spoon on
half of remaining pudding. Repeat layering, ending with pudding mixture.
Refrigerate overnight. Whip remaining 1 cup cream and spread on top. Drain
reserved pineapple and use as a garnish with cherries, if desired. Serve
chilled. Serves 8.
TIME INCLUDES REFRIGERATION
OVERNIGHT
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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