| | Directions | | In a large mixing bowl, beat the milk, water, and extract until blended. Add pudding mix and whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the whipped cream. Place 1/2 of the cake cubes in a 2-quart glass serving bowl . Top with 1/2 of the cream mixture. Carefully spread the jam. Sprinkle 1 C. raspberries. Layer with remaining cake cubes, cream mixture, and raspberries. Garnish with chocolate curls and fresh mint. NOTE: I use a frozen family-size pound cake instead of the angel food cake. You can also vary the flavor by substituting strawberries or peaches (with preserves to match) for the raspberries. |
|
|
| Ingredients | | - |  | 1 can sweetened condensed milk, chilled (14 ounce can) |
| - | | 1 cup cold water |
| - | | 1 teaspoon almond extract |
| - | | 1 package instant vanilla pudding (3.4 ounce pkg) |
| - | | 2 cups heavy whipping cream, whipped |
| - | | 1 angel food cake, cut into 1 inch cubes (7 inch ) |
| - | | 2 tablespoons seedless raspberry jam |
| - | | 2 cups fresh raspberries |
| |
| |
