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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
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What You Need

3-1/2
cups  cold milk
2
pkg.  (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
1
Tbsp.  grated 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

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Add lemon zest and juice; mix well.

LINE bottom of medium glass serving bowl with one third of the cake slices; drizzle with some of the reserved peach syrup. Top with layers of one third each of the pudding, peaches, raspberries and whipped topping. Repeat layers two times.

REFRIGERATE at least 1 hour before serving. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Substitute
Substitute angel food cake for the pound cake.
K:22180v0:55600
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