| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Danish | All newly t, Desserts | 16 | Servings |
INGREDIENTS
| 1 | Box (18 1/4 oz.) yellow cake mix | |
| 1 | cn | (16 oz.) vanilla pudding |
| 1 | pk | (11 1/2 oz.) macaroons; crushed |
| 1 | Jar (10 oz.) currant jelly | |
| 1/2 | pt | Whipping cream |
| 2 | tb | Sugar |
| 1/2 | ts | Vanilla extract |
INSTRUCTIONS
Bake cake according to package directions, using two 9 inch layer pans. Cool completely. Cut each cake in half horizontally. Combine pudding and macaroons; spread mixture on two layers. Spread jelly on the middle layer and assemble with a plain layer on top. Whip cream with sugar and vanilla; frost top and sides of cake. Refrigerate until serving. Yield 16-20 serings. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #838 by [email protected] on Oct 12, 1997
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