Tropical touch

Yield: 8 Servings

Measure 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
\N \N 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.



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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