Yield: 8 Servings
|2 packs||(3.125-oz) vanilla pudding and pie filling mix|
|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.
TIME INCLUDES REFRIGERATION
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, .