| 2 | packages (4-serving size each) vanilla pudding and pie filling mix, (not instant) |
| 3 | cups milk |
| 1 1/2 | quarts (6 cups) strawberries, sliced |
| 1 | large fresh peach, peeled and cubed |
| 1/4 | cup sugar |
| 1 | package (16 ounces) frozen pound cake loaf |
| 1/4 | cup peach or strawberry preserves |
| 1/4 | cup amaretto or orange juice |
| 1 | cup whipping (heavy) cream |
| 1/4 | cup slivered almonds, toasted |
| 2 | large fresh peaches, peeled and sliced |
| 1. | Make pudding mix as directed on package for pudding, using 3 cups milk. Place plastic wrap directly on top of pudding. Refrigerate at least 2 hours until chilled. |
| 2. | Mix strawberries, cubed peach and sugar. Let stand at room temperature 15 minutes. |
| 3. | Cut pound cake horizontally in half. Spread preserves over bottom half. Top with top half. Cut into 18 slices. Drizzle with amaretto. Place 9 slices in 3- to 4-quart straight-sided glass bowl. Spoon half of strawberry mixture over cake. |
| 4. | Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over strawberries. Repeat layers with remaining cake, strawberry mixture and pudding mixture. Refrigerate at least 2 hours. |
| 5. | Just before serving, sprinkle with almonds. Top with sliced peaches. |
|
| To toast nuts, bake uncovered in ungreased shallow pan in 350°F oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. |
|
| Strawberries act like little sponges, soaking up surrounding moisture. To keep their fresh flavor intact, clean strawberries by gently rubbing with damp paper towel. |
Nutrition Information:
205 ( 90 ); 10 g ( 5 g); 35 mg; 80 mg; 28 g ( 2 g); 3 g 4 %; 42 %; 6 %; 2 % 1 ; 1 ; 1 1/2