| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Barbara3 |
1 |
servings |
INGREDIENTS
| 2 |
pk |
Ladyfingers; (8 oz each) |
| 1/4 |
c |
Plus 1 Tbls dry sherry or orange juice |
| 1 1/2 |
lb |
Fresh peaches; pared and sliced or |
|
|
; 1 can (29oz) sliced |
|
|
; peaches, drained |
| 1/2 |
c |
Red raspberry preserves |
| 1 |
cn |
Sweetened condensed milk; (not evaporated |
|
|
; milk) (18 oz) |
| 1 1/2 |
c |
Cold water |
| 1 |
pk |
Instant vanilla pudding & pie filling mix; (8 oz serving) |
|
2 |
cups heavy or whipping cream additional red raspberry preserves |
INSTRUCTIONS
~-
for -- garnish toasted almonds for garnish
Line bottom and side of 2 -1/2 to 3-quart bowl with ladyfinger halves,
split sides up. Brush with 2 tablespoons of the sherry or orange juice. Top
with half of the peach slices. Spoon preserves over peaches; set aside. In
large mixer bowl combine condensed milk and water. Add pudding mix, beating
well. Refrigerate 5 to 10 minutes. In small mixer bowl whip cream until
stiff peaks form. Fold into chilled pudding mixture with 1 tablespoon of
the remaining sherry or orange juice. Spoon half over preserves in bowl.
Top with remaining ladyfingers, sherry or orange juice, peaches and pudding
mixture. Cover and refrigerate at least 2 hours. Garnish with additional
raspberry preserves and almonds just before serving. To toast almonds,
place in a single layer on baking sheet. Bake at 300 degrees for 5 to 7
minutes or until very lightly browned. Cool completely. Yield: 10 to 12
servings.
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