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Zuppa Inglese

sweet.chef's picture
Ingredients
  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)
Directions

Toast almonds in shallow pan in preheated 350° 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.
Chill thoroughly.
Just before serving, sprinkle pudding with almonds, chocolate and confectioners sugar.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Interest: 
Party

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