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Recipe Name: Tropical Touch Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
2 3.125-oz vanilla pudding
and pie filling mix
2 Cup(s) Milk
1 1/2 Cup(s) Pineapple juice
2 Cup(s) Whipping cream, divided
1 16-oz frozen pound cake
thawed
1/2 Cup(s) Cream sherry
1 Cup(s) Raspberry Jam, Melted
1 20-oz crushed pineapple in
syrup
Maraschino cherries
optional
Directions:
Prepare pudding according to package directions using milk and
pineapplejuice as liquid. Cool in saucepan over ice water,
stirring.Whipe 1 cup cream and fold into cooled pudding. Cut pound cake
in halflengthwise. Drizzle sherry over cake. Cut into bite-size chunks.
Spoon 1cup pudding into a 2-1/2 to 3-quart glass serving bowl. Top with
half ofchunked cake and half of jam. Reserve 1/2 cup undrained
pineapple forgarnish. Spoon half of remaining undrained pineapple into
bowl. Spoon onhalf of remaining pudding. Repeat layering, ending with
pudding mixture.Refrigerate overnight. Whip remaining 1 cup cream and
spread on top.Drain reserved pineapple and use as a garnish with
cherries, if desired.Serve chilled. Serves 8.TIME INCLUDES
REFRIGERATIONOVERNIGHTFrom a collection of my mother's (Judy Hosey)
recipe box which containedlots of her favorite recipes, clippings, etc.
Downloaded from Glen's MMRecipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 263
Calories From Fat: 109
Total Fat: 12.4g
Cholesterol: 45.8mg
Sodium: 58.4mg
Potassium: 200.6mg
Carbohydrates: 38g
Fiber: <1g
Sugar: 9.9g
Protein: 3.1g


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