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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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Here's a dessert that's delicious, simple and inviting. You can vary the flavor by substituting strawberries or peaches (with preserves to match) for the raspberries. Ingredients:
1 can (14 ounces) sweetened condensed milk |
1 cup cold water |
1 teaspoon almond extract |
1 package (3.4 ounces) instant vanilla pudding mix |
2 cups heavy whipping cream, whipped |
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes |
2 tablespoons seedless raspberry jam |
2 cups fresh raspberries |
chocolate curls and fresh mint |
Directions:
1. In a large bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream.
2. Place half of the cake cubes in a 2-qt. glass serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint. Yield: 14-16 servings.
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