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Pound Cake Peach Pudding

Pound Cake Peach Pudding recipe
photo by:kraft
I made this for a potluck dinner and got rave reviews! I used mandarin oranges & fresh strawberries and flavored the pudding with orange zest and fresh orange juice. I more
posted by
 a cook
on 8/12/2010
10 min
1 hr 10 min
12 servings
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What You Need

pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
cups  cold milk
Tbsp.  lemon zest
Tbsp.  lemon juice
pkg.  (10.75 oz.) prepared pound cake, cut into thin slices
can  (29 oz.) peach slices in syrup, drained, syrup reserved
cup  fresh raspberries
cup  thawed COOL WHIP Whipped Topping

Make It

BEAT pudding mixes and milk in large bowl with whisk 2 min. Add lemon zest and juice; mix well.

LINE bottom of medium glass serving bowl with 1/3 of the cake slices; drizzle with some of the reserved peach syrup. Top with layers of 1/3 each of the pudding, peaches, raspberries and COOL WHIP. Repeat layers twice.

REFRIGERATE at least 1 hour before serving.

Kraft Kitchens Tips

Size Wise
Enjoy your favorite foods while keeping portion size in mind.
Substitute angel food cake for the pound cake.
How to Grate Citrus Peel
Always wash and dry citrus fruit before grating. Move the whole fruit up and down on the side of the grater with the smallest holes to remove ONLY the surface of the fruit peel. (The inner white part is bitter.) Continue to grate the fruit until you have the desired amount of grated peel, rotating the fruit on the grater as necessary. Use a pastry brush or old clean toothbrush to aid in cleaning grater.
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