Citrus berry truffle
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | Milk |
| 1 | cup | Sour cream |
| 1 | pack | Instant lemon pudding and |
| Pie filling | ||
| 1 | Pre-packaged pound cake | |
| 1 | Orange or 2 tbsp orange | |
| Juice | ||
| 1 | pint | Fresh strawberries -- |
| Divided | ||
| 1 | pint | Fresh blueberries -- |
| Divided | ||
| 1 | Banana -- sliced and | |
| Divided | ||
| ¼ | cup | Almonds -- chopped |
Directions
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