Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

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

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
1/2 Cup(s) Cream sherry
1 Cup(s) Raspberry Jam, Melted
1 20-oz crushed pineapple in
Maraschino cherries
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,

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

Scale this recipe to Servings [?]