Yield: 6 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Water |
6 cups | Thin-sliced apples |
⅓ cup | Brown sugar |
1 tablespoon | Butter or margarine |
½ teaspoon | Cinnamon |
2 packs | Lady fingers (12 per package) |
1 cup | Red raspberry preserves |
1 pack | (6-serving) instant vanilla pudding and pie filling mix |
3½ cup | Milk |
¼ cup | Sherry |
½ cup | Toasted slivered almonds |
\N \N | Nutmeg |
Cook apples in water until almost tender. Add brown sugar, butter and cinnamon; continue cooking until sugar is melted and apples are done. Split lady fingers; spread one half with preserves and top with second half.
Layer filled lady fingers and apples in deep 3-quart serving dish, reserving a few lady fingers for the top. Prepare pudding mix according to package directions using 3-½ cups milk; stir in sherry. Pour pudding over lady fingers and apples. Top with reserved lady fingers and almonds.
Sprinkle with nutmeg and chill at least 1 hour. Makes 6-8 servings.
NEWSPAPER ARTICLE
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, .