Citrus berry truffle

Yield: 10 Servings

Measure Ingredient
1⅔ cup Milk
1 cup Sour cream
1 pack Instant lemon pudding and
\N \N Pie filling
1 \N Pre-packaged pound cake
1 \N Orange or 2 tbsp orange
\N \N Juice
1 pint Fresh strawberries --
\N \N Divided
1 pint Fresh blueberries --
\N \N Divided
1 \N Banana -- sliced and
\N \N Divided
¼ cup Almonds -- chopped

Combine milk and sour cream in Batter Bowl. Whisk until smooth. Gradually whisk in pudding, stirring until smooth and thick, about 2 minutes. Set aside. Cut pound cake into 1-inch cubes with Serrated Bread Knife (about 8 cups). Hull strawberries wit h Tomato Corer and slice. Slice banana using Egg Slicer. Place half of pound cake cubes in glass bowl; sprinkle with 1 tbsp orange juice. Spoon half of pudding over cake. Layer half of fruit over pudding. Repeat layers, using remaining pound cake, 1 tbsp orange juice, remaining pudding and fruit. Cover bowl. Refrigerate 30 minutes.

To serve, sprinkle with almonds.

Posted to EAT-L Digest - 29 May 96 Date: Thu, 30 May 1996 16:12:33 -0400 From: "Carol T." <taillon@...> Recipe By : The Pampered Chef

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