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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is something I threw together today-had an Entenmann's sour cream loaf cake that was 'sitting there'. Decided to alter it's appearance, and see if there were any takers.It was great!! Also very versatile, just use what you like in it. Read more ... Ingredients:
1 'store-bought' loaf of pound cake |
1 pkg. instant vanilla pudding |
2 cups milk ( i used half milk, half 1/2 and 1/2 cream) |
1 (8 oz.) cream cheese |
1 (8 oz.) jar peach preserves |
1/2 tsp. almond extract |
1 small container of whipped topping |
Directions:
1. Mix cream cheese, milk,extract and pudding together until smooth.
2. Stir in about 1/3 of the whipped topping.
3. Spread a little of the pudding mixture on the bottom of your dish. (I used a 2.5 qt. Lite Corningware dish)
4. Slice the pound cake, and spread each slice with peach preserves.
5. Place slices in dish to cover the pudding, preserve side up.
6. Pour about half the remaining pudding mixture over cake slices.
7. Add a thin layer of whipped topping.
8. Repeat layers.
9. Cover and chill at least 2 hrs before serving.
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