|2 packs||Ladyfingers; (8 oz each)|
|¼ cup||Plus 1 Tbls dry sherry or orange juice|
|1½ pounds||Fresh peaches; pared and sliced or|
|; 1 can (29oz) sliced|
|; peaches, drained|
|½ cup||Red raspberry preserves|
|1 can||Sweetened condensed milk; (not evaporated|
|; milk) (18 oz)|
|1½ cup||Cold water|
|1 pack||Instant vanilla pudding & pie filling mix; (8 oz serving)|
|2||cups heavy or whipping cream additional red raspberry preserves|
for -- garnish toasted almonds for garnish Line bottom and side of 2 -½ to 3-quart bowl with ladyfinger halves, split sides up. Brush with 2 tablespoons of the sherry or orange juice. Top with half of the peach slices. Spoon preserves over peaches; set aside. In large mixer bowl combine condensed milk and water. Add pudding mix, beating well. Refrigerate 5 to 10 minutes. In small mixer bowl whip cream until stiff peaks form. Fold into chilled pudding mixture with 1 tablespoon of the remaining sherry or orange juice. Spoon half over preserves in bowl.
Top with remaining ladyfingers, sherry or orange juice, peaches and pudding mixture. Cover and refrigerate at least 2 hours. Garnish with additional raspberry preserves and almonds just before serving. To toast almonds, place in a single layer on baking sheet. Bake at 300 degrees for 5 to 7 minutes or until very lightly browned. Cool completely. Yield: 10 to 12 servings.
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