Ripples Recipe

Summer Fruit Pudding
By Mary Sapp

2 small boxes instant vanilla pudding
3 c. milk
1 can sweetened condensed milk (not evaporated milk)
1 medium container whipped topping, thawed in refrigerator
1 angel food cake, cut into 1” chunks (the light spongy kind with holes is best)
sliced fruit (I use 1.5 pt. strawberries, 3 bananas, 3 peaches, 4 kiwis, 1 pt. blueberries, halved cherries, raspberries, and blackberries)
fruit to decorate the top (I use 1 kiwi and 1 perfect strawberry)

Cut angel food cake into pieces. Wash and peel fruit, reserving 1 pretty strawberry and 6 slices of kiwi (or other fruit) for decorating the top. In large bowl, mix pudding and milk using electric mixer (medium speed) until no specks remain, add condensed milk, and mix until well blended. Fold in whipped topping until barely blended. Put a small layer of pudding in the bottom of a very large glass serving bowl. Place a single layer of cake chunks, then 1/3 of fruit (arranging some of the nice slices of fruit vertically against the side glass), and then 1/3 of the remaining pudding. Repeat twice, making sure there’s enough pudding left for a solid layer on top (there will be a total of 4 layers of pudding, 3 layers of cake, and 3 layers of fruit). Refrigerate (better if made the day before), using toothpicks to hold up plastic wrap. Right before serving, decorate with the fruit reserved for the top. Serves around 2 dozen. (Editor’s note: This is a killer dessert and will win you fans for life!)

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