| 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.
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”