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Desserts

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 also...read more
posted by
 a cook
on 8/12/2010
time
prep:
10 min
total:
1 hr 10 min
servings
total:
12 servings
Magazine Acquisition

What You Need

2
pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
3-1/2
cups  cold milk
1
Tbsp.  lemon zest
2
Tbsp.  lemon juice
1
pkg.  (10.75 oz.) prepared pound cake, cut into thin slices
1
can  (29 oz.) peach slices in syrup, drained, syrup reserved
1
cup  fresh raspberries
1
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
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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