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Sauced Strawberry Amandine

Renaissance.Chef's picture
Ingredients
  Sponge cake/Angle pound cake 4
  Sponge cake piece/Angel / pound cake 4 Ounce (3-Inches Square)
  Sherry/Rum 1⁄4 Cup (4 tbs)
  Vanilla instant pudding and pie filling mix 4 1⁄2 Ounce (1 Package , Jell -O)
  Milk 2 Cup (32 tbs), chilled
  Rhubarb sauce 3⁄4 Cup (12 tbs), sweetened
  Sweetened rhubarb sauce 3⁄4 Cup (12 tbs), chilled
  Strawberries 1⁄2 Cup (8 tbs), sliced
  Blanched almonds 1⁄4 Cup (4 tbs)
  Whipped cream 1 Cup (16 tbs), whipped
  Almonds 1⁄4 Cup (4 tbs), toasted and blanched, slivered
Directions

MAKING
1) In 4 individual serving dishes, place the cake pieces, drizzle 1 tablespoon of sherry over each piece of cake and allow to stand for a few minutes.
2) In a bowl with the pudding and pie filling mix, beat in the milk until well blended.
3) Spread the rhubarb sauce over the cake pieces and top each piece with a layer of the prepared pudding.
4) Then arrange the sliced strawberries and mound with the whipped cream.

SERVING
5) Garnish each dish with the slivered almonds and serve immediately or after a few hours, when desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Dessert
Restriction: 
Vegetarian
Ingredient: 
Strawberry
Interest: 
Party
Preparation Time: 
20 Minutes
Servings: 
4

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