Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Sponge layer cakes |
| ¼ cup | Raspberry jam |
| 1 cup | Sweet wine |
| 1 pack | (small) instant vanilla pudding |
| 1½ cup | Milk |
| 1 cup | Blanched; slivered almonds |
Spread the cake layers with jam; arrange in a glass serving bowl. Sprinkle with ¾ cup wine; let stand 1 hour in the refrigerator. Blend pudding mix with milk and remaining wine. Beat with a rotary beater until thickened.
Pour the custard over the cake; stud with almonds. Serves 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .