2 9″ layers of sponge cake, us 1/2 c Pecans; chopped
-ng your favorite reci 1/2 c Maraschino cherries; choppe
2 3 oz boxes vanilla pudding –
1 3 oz box chocolate pudding 3 Drops red food coloring
1 ts Almond flavoring 2 c Whipping cream, whipped
1/2 c Pineapple; crushed, drained
Slice each cake layer in half to make 4 layers. Make puddings
according to package directions, reducing milk by 1/2 cup for each
package. Mix half vanilla pudding with almond flavoring, cherries and
red food coloring. Mix half vanilla pudding with crushed pineapple.
Mix chocolate pudding with nuts. Whip cream with 2 tbsp sugar and 1
tsp vanilla. To assemble: Place cake layer on serving dish, cover top
with cherry custard, place cake layer over this and spread with
pineapple custard, place layer over this and spread with chocolate
custard. Top with remaining cake layer. Cover top and sides with
whipped cream. Chill overnight.
Yields
1 servings