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CHERRY ALMOND PUDDING

Makes 12 servings.

Ingredients
• 1 (14-ounce) can low fat sweetened condensed milk (NOT evaporated milk)
• 1 1/2 cups cold water
• 1 (4-serving size) package instant vanilla flavor pudding mix
• 1 (8-ounce) container fat free sour cream
• 2 (1.3-ounce) envelopes whipped topping mix
• 1 cup cold skim milk
• 1 teaspoon almond extract
• 1 (13.6-ounce) fat free pound cake loaf, cut into cubes
• 1 (21-ounce) can cherry pie filling, chilled


Directions
In large bowl, combine low fat sweetened condensed milk and water.
Add pudding mix; beat until well blended.
Chill 15 minutes.

Stir in sour cream.

Prepare whipped topping mix as package directs using skim milk and almond extract.

Fold whipped topping into pudding mixture.

Spoon 2 cups mixture into 3 ½ -quart round glass serving bowl; top with half the cake cubes, half the cherry pie filling and half the remaining pudding mixture.

Repeat layering, ending with pudding mixture.

Chill thoroughly.
Garnish as desired.
Refrigerate leftovers.


Cherry Marketing Institute www.cherrymkt.org

 

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