| 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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