1 (3 1/8 oz) pkg vanilla
-pudding and pie filling mix
-(not instant)
2 1/2 c Milk
1 ts Vanilla
1 (10 3/4 oz) prepared loaf
-pound cake
3 tb Rum or orange-flavored
-liqueur
1 c Whipping cream
2 tb Powdered sugar
Canned fruit (mandarin oranges, pineapple and maraschino cherries)
well-drained
Prepare pudding mix according to package directions using 2 1/2 cups
milk.
Add vanilla, cool. Line 9×5 inch loaf pan with plastic wrap. Cut
pound cake into fifteen 1/2 inch thick slices. Place on tray or
cookie sheet, sprinkle with rum. Place 5 slices, cut side up, in
prepared pan. Spoon about 1/3 of pudding over cake; repeat layers
twice. Cover with plastic wrap; place weight on top of layers*.
Refrigerate several hours or overnight. Invert onto serving plate;
remove plastic wrap. In small bowl, whip cream with powdered sugar
until stiff peaks form. Frost cake with whipped cream. Arrange fruit
around cake. 8 servings
*Tip: a large unopened can of fruit makes a good weight.
Yields
8 Servings