| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Dessert | 8 | Servings |
INGREDIENTS
| 1 1/4 | c | Cold milk |
| 1 | pk | (4-serving size) Jell-O instant pudding and pie filling; French vanilla or vanilla flavor |
| 1/4 | c | Rum |
| 1/8 | ts | Ground nutmeg |
| 8 | oz | Cool Whip whipped topping; thawed |
| 1 | Pound cake loaf (about 12 ounces) | |
| 2 | tb | Strawberry jam |
| 1 | cn | (11-oz) Mandarin orange sections; drained |
| 1 1/2 | c | Strawberries; halved |
| 1/4 | c | Sliced almonds; toasted |
INSTRUCTIONS
POUR milk into medium bowl. Add pudding mix, 2 tablespoons of the rum and nutmeg. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes or until slightly thickened. Fold in 1/2 of the whipped topping. CUT rounded top off pound cake; reserve for snacking or other use. Slice remaining cake horizontally into 4 layers. Sprinkle layers evenly with remaining 2 tablespoons rum. Spread jam on surface of 2 layers; top with remaining 2 layers . Cut cakes into 1-inch cubes. ARRANGE about 1/2 of the cake cubes on bottom of 2-1/2-quart straight-sided bowl. Spoon 1/2 of the pudding mixture into bowl. Top with 1/2 of the fruit and almonds; cover with remaining cake cubes. Spoon remaining pudding mixture over cake. Top with remaining fruit and almonds. Garnish with remaining whipped topping. Chill until ready to serve. MAKES 8 to 10 servings, Prep time: 30 minutes From <Favorite Recipes: Jell-O Easy Entertaining>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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