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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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The following recipe, which took second place in The News Tribune's blackberry contest, is from Don Senecal, Ruston, Wa. The cooking time is chilling time. Sounds yummy. Ingredients:
12 french-style ladyfinger cookies |
4 cups fresh blackberries |
1 cup sugar |
1/3 cup flour |
1/3 cup orange juice |
3 tablespoons brandy extract |
6 almond macaroons, crushed |
8 cups prepared vanilla pudding |
4 cups whipped topping |
1/2 cup toasted almond, slivered |
Directions:
1. Mix flour and sugar and stir gently through berries.
2. Warm slightly.
3. Arrange bottom halves of ladyfingers in single layer in bottom of a 9x9-inch pan.
4. Spread with blackberry mixture.
5. Place second layer of ladyfingers on top.
6. Mix orange juice and brandy extract.
7. Pour over ladyfingers.
8. Hand-crush macaroons and sprinkle over top.
9. Cover with pudding.
10. Allow to chill and set for 1 hour.
11. Spread whipped topping over pudding.
12. Decorate with toasted almonds.
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