Tropical touch
8 Servings
Quantity | Ingredient | |
---|---|---|
2 | packs | (3.125-oz) vanilla pudding and pie filling mix |
2 | cups | Milk |
1½ | cup | Pineapple juice |
2 | cups | Whipping cream; divided |
1 | pack | (16-oz) frozen pound cake; thawed |
½ | cup | Cream sherry |
1 | cup | Raspberry jam; melted |
1 | can | (20-oz) crushed pineapple in syrup |
Maraschino cherries (optional) |
Prepare pudding according to package directions using milk and pineapple juice as liquid. Cool in saucepan over ice water, stirring.
Whipe 1 cup cream and fold into cooled pudding. Cut pound cake in half lengthwise. Drizzle sherry over cake. Cut into bite-size chunks. Spoon 1 cup pudding into a 2-½ to 3-quart glass serving bowl. Top with half of chunked cake and half of jam. Reserve ½ cup undrained pineapple for garnish. Spoon half of remaining undrained pineapple into bowl. Spoon on half of remaining pudding. Repeat layering, ending with pudding mixture.
Refrigerate overnight. Whip remaining 1 cup cream and spread on top. Drain reserved pineapple and use as a garnish with cherries, if desired. Serve chilled. Serves 8.
TIME INCLUDES REFRIGERATION
OVERNIGHT
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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