| 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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