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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 4 |
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I got this from a Raley's magazine. Cooking time=chilling time. Ingredients:
10 3/4 ounces frozen pound cake, partially thawed |
1/2 cup chambord raspberry liquor |
1 cup frozen raspberries |
1 banana, sliced |
1 (1 ounce) package sugar-free instant white chocolate pudding mix, prepared |
2 cups milk (for pudding) |
1 cup heavy cream, whipped |
Directions:
1. 1. Cut cake into 1-inch squares.
2. 2. Layer half of squares into 12 individual bowls.
3. 3. Sprinkle with half of the Chambord, half of the raspberries and half of the banana slices.
4. 4. Top with half of the pudding and half of the whipped cream. Repeat with the remaining layer.
5. 5. Chill for eight hours or overnight.
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