| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cakes, Desserts, Raspberries, Not sent, Taste of ho | 8 | Servings | |
INGREDIENTS
| 16 | oz | Pound cake, in 18 slices |
| 2 | pk | (3 oz) instant vanilla pudding mix |
| 1 | Jar (18 ounce) raspberry jam | |
| 1 1/2 | pt | Fresh raspberries |
| Whipped cream | ||
| Fresh raspberries, for garnish |
INSTRUCTIONS
Arrange one-thrid of sliced cake on the bottom of a trifle dish or large decorative bowl. Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. Gently stir together jam and raspberries. Spoon half of jam mixture over pudding. Cover with remianing cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries. MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home Magazine, April/May '93, p. 34 Posted to MC-Recipe Digest V1 #487 by Roberta Banghart <bobbi744@sojourn.com> on Feb 27, 1997.
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