|6 cups||Thin-sliced apples|
|⅓ cup||Brown sugar|
|1 tablespoon||Butter or margarine|
|2 packs||Lady fingers (12 per package)|
|1 cup||Red raspberry preserves|
|1 pack||(6-serving) instant vanilla pudding and pie filling mix|
|½ cup||Toasted slivered almonds|
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.
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, .
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