|Slivered blanched almonds||2 Tablespoon|
|Vanilla pudding and pie filling mix||4 Ounce (One 4-Serving Size Jell-O Package)|
|Milk||2 1⁄4 Cup (36 tbs)|
|Hot water||1⁄4 Cup (4 tbs)|
|Apricot preserves/Peach preserves||1⁄2 Cup (8 tbs)|
|Rum extract||2 Teaspoon|
|Pound cake||4 , cut into strips|
|Grated sweet chocolate||1 Tablespoon, grated (Baker's Germans Brand)|
|Confectioner's sugar||1 Tablespoon, grated (Baker's Germans Brand)|
Toast almonds in shallow pan in preheated 350Â° oven for 3 to 5 minutes; set aside.
Combine pudding mix and milk in medium saucepan.
Cook and stir over medium heat until mixture comes to a full boil.
Chill about 30 minutes.
Blend water into preserves; add rum extract.
Arrange cake strips evenly around side of 1 -quart serving bowl and spoon apricot mixture over cake.
Pour chilled pudding into cake-lined bowl.
Just before serving, sprinkle pudding with almonds, chocolate and confectioners sugar.