Combine flour, baking powder, sugar and spices. Beat eggs in large bowl with mixer 1 min. or until blended. Add milk, butter, dried fruits, bread crumbs, orange zest and 1/2 cup sour cream; mix well. Gradually add dry ingredients, mixing after each addition just until blended.
Pour into greased 12-cup fluted tube pan. Place tube pan in roasting pan before placing in oven. Add enough hot water to depth 2 inches up side of tube pan. Spray sheet of foil with cooking spray; place, sprayed side down, over tube pan.
Bake 2 hours or until toothpick inserted near center comes out clean. Transfer tube pan from roasting pan to wire rack; cool pudding 10 min. Meanwhile, gently stir brandy and remaining sour cream into COOL WHIP.
Invert pudding onto cake plate; gently remove pan. Serve slices of warm pudding topped with COOL WHIP mixture.
Prepare topping as directed substituting 1 tsp. brandy or rum-flavored extract for the Tbsp. of brandy.
Indulge in a treat occasionally and give yourself permission to enjoy it in moderation. Healthy eating is about making good choices the majority of the time.
Cover and refrigerate any remaining pudding and whipped topping for up to 2 days.
Garnish with sugared fresh cranberries and mint leaves if desired.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.