| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
|
(3 1/8 oz) pkg vanilla pudding and pie filling mix (not instant) |
| 2 1/2 |
c |
Milk |
| 1 |
ts |
Vanilla |
| 1 |
|
(10 3/4 oz) prepared loaf pound cake |
| 3 |
tb |
Rum or orange-flavored liqueur |
| 1 |
c |
Whipping cream |
| 2 |
tb |
Powdered sugar |
INSTRUCTIONS
Canned fruit (mandarin oranges, pineapple and maraschino cherries)
well-drained
Prepare pudding mix according to package directions using 2 1/2 cups milk.
Add vanilla, cool. Line 9x5 inch loaf pan with plastic wrap. Cut pound
cake into fifteen 1/2 inch thick slices. Place on tray or cookie sheet,
sprinkle with rum. Place 5 slices, cut side up, in prepared pan. Spoon
about 1/3 of pudding over cake; repeat layers twice. Cover with plastic
wrap; place weight on top of layers*. Refrigerate several hours or
overnight. Invert onto serving plate; remove plastic wrap. In small bowl,
whip cream with powdered sugar until stiff peaks form. Frost cake with
whipped cream. Arrange fruit around cake. 8 servings
*Tip: a large unopened can of fruit makes a good weight.
Source: Pillsbury, Favorite Foods posted by Linda Davis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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