| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 6 | Servings | |
INGREDIENTS
| 2 | tb | Water |
| 6 | c | Thin-sliced apples |
| 1/3 | c | Brown sugar |
| 1 | tb | Butter or margarine |
| 1/2 | ts | Cinnamon |
| 2 | pk | Lady fingers (12 per package) |
| 1 | c | Red raspberry preserves |
| 1 | pk | (6-serving) instant vanilla pudding and pie filling mix |
| 3 1/2 | c | Milk |
| 1/4 | c | Sherry |
| 1/2 | c | Toasted slivered almonds |
| Nutmeg |
INSTRUCTIONS
Cook apples in water until almost tender. Add brown sugar, butter and cinnamon; continue cooking until sugar is melted and apples are done. Split lady fingers; spread one half with preserves and top with second half. Layer filled lady fingers and apples in deep 3-quart serving dish, reserving a few lady fingers for the top. Prepare pudding mix according to package directions using 3-1/2 cups milk; stir in sherry. Pour pudding over lady fingers and apples. Top with reserved lady fingers and almonds. Sprinkle with nutmeg and chill at least 1 hour. Makes 6-8 servings. NEWSPAPER ARTICLE 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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