| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (6-ounce) cook-and-serve vanilla pudding |
| 1 | Either (14-ounce) sponge or pound cake (see note) | |
| 1/2 | pt | Whipping cream |
| 3 | tb | Grand Marnier liqueur |
| 1 | tb | Lemon juice |
| 1/4 | ts | Vanilla |
| 2 | tb | Sugar |
| 1 | sm | Jar either caramel or raspberry syrup |
INSTRUCTIONS
(from Onati Restaurant) Make pudding according to directions on box. Cool. Whip cream until it begins to thicken. Add vanilla and sugar. Continue whipping until it is quite thick. Cut cake into 1/2-inch-thick slices. Trim slices so they will fit snugly in a 5- or 6-inch bowl. Cut and then remove an inch circle within the middle of the cake. Place a generous dollop of whipped cream evenly in each of 10 bowls. Place cake on the whipped cream. Stir Grand Marnier and lemon juice into syrup. Drizzle syrup over cake. Place an even layer of cooled pudding on cake. Wrap each bowl well with plastic wrap and refrigerate overnight. Just before serving, remove plastic wrap and put 1 1/2 tablespoons of either caramel or raspberry syrup over the pudding. Makes 10 servings. (Note: The cake at Onate is homemade but you can use Sara Lee's pound cake. Knott's Berry Farm raspberry syrup is excellent.) Posted to FOODWINE Digest 22 Jan 97 by "Ted D. Conley" <tedconley@EARTHLINK.NET> on Jan 22, 1997.
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