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Categories:Viewed: 31 - Published at: 7 years ago
Ingredients
- 3 (10 oz.) pkg. frozen quick-thaw strawberries in light syrup
- 2 (16 oz.) cans sliced peaches in extra light syrup
- 1 (10 3/4 oz.) frozen ready to serve pound cake
- 1 pkg. vanilla flavor instant pudding and pie filling (4 servings)
- 1 1/2 c. milk
- 1/2 tsp. almond extract
- 1 (8 oz.) container frozen light whipped topping, thawed
- 1 c. orange juice
- 1 Tbsp. toasted sliced almonds
Method
- About 1 hour before serving or early in day, thaw frozen strawberries as label directs.
- Meanwhile, drain peaches.
- Cut pound cake lengthwise in half; cut each half crosswise into 1/2 inch thick slices.
- In medium bowl prepare vanilla instant pudding and pie filling as label directs, but use only 1 1/2 cups milk and add almond extract.
- With rubber spatula fold in 2 cups whipped topping until blended.
- Reserve remaining whipped topping for garnish.
- Drain syrup from 1 package thawed strawberries into 2 cup measure; add orange juice to syrup.
- Drain remaining 2 packages strawberries but reserve their syrup for another day to use in juice or spoon over ice cream for dessert.
