Ingredients
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raspberry jam
2 (10 3/4 oz.) Sara Lee pound cakes
2 (16 oz.) cans sliced freestone peaches, thawed and drained
2 (10 oz.) pkg. frozen strawberries, thawed and drained
2 pkg. frozen raspberries, thawed and drained (optional)
2 large boxes vanilla instant pudding
1 bottle sherry
2 large cartons Cool Whip
5 c. milk
Preparation
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Use a crystal trifle bowl or small punch bowl and make 2 layers by using 1/2 of the ingredients for each layer. Split the pound cake horizontally. Spread with raspberry jam and put the 2 layers together like a sandwich. Slice the (sandwich) cake vertically about 1/2 to 1-inch apart. Dip into sherry wine and lay slices in bottom of glass dish. Make vanilla instant pudding with 2 1/2 cups milk. Pour over cake. Add a layer of well drained peach slices, strawberries and raspberries. Repeat. Top with Cool Whip and whole strawberries (fresh or frozen). Serves 20 or more.
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