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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

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.
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