| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 8 | Servings | |
INGREDIENTS
| 2 | pk | (3.125-oz) vanilla pudding and pie filling mix |
| 2 | c | Milk |
| 1 1/2 | c | Pineapple juice |
| 2 | c | Whipping cream; divided |
| 1 | pk | (16-oz) frozen pound cake; thawed |
| 1/2 | c | Cream sherry |
| 1 | c | Raspberry jam; melted |
| 1 | cn | (20-oz) crushed pineapple in syrup |
| Maraschino cherries (optional) |
INSTRUCTIONS
Prepare pudding according to package directions using milk and pineapple juice as liquid. Cool in saucepan over ice water, stirring. Whipe 1 cup cream and fold into cooled pudding. Cut pound cake in half lengthwise. Drizzle sherry over cake. Cut into bite-size chunks. Spoon 1 cup pudding into a 2-1/2 to 3-quart glass serving bowl. Top with half of chunked cake and half of jam. Reserve 1/2 cup undrained pineapple for garnish. Spoon half of remaining undrained pineapple into bowl. Spoon on half of remaining pudding. Repeat layering, ending with pudding mixture. Refrigerate overnight. Whip remaining 1 cup cream and spread on top. Drain reserved pineapple and use as a garnish with cherries, if desired. Serve chilled. Serves 8. TIME INCLUDES REFRIGERATION OVERNIGHT From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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