Pound Cake Peach Pudding

5
(1) 1 Review
Prep Time
10
min.
Total Time
1
hr.
10
min.
Servings

12 servings

What You Need

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Make It

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  • 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.

Size Wise

Enjoy your favorite foods while keeping portion size in mind.

Substitute

Substitute angel food cake for the pound cake.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 270
% Daily Value
Total fat 8g
Saturated fat 5g
Cholesterol 60mg
Sodium 370mg
Carbohydrate 48g
Dietary fiber 2g
Sugars 38g
Protein 4g
   
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jbdgeist |

    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 used an orange-flavored pound cake from a mix instead of a store-bought one.

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