Ingredients
| 1/2 cup | Apricot preserves |
| 1/2 cup | Apricot nectar or orange juice, divided |
| 1 qt | Bay Valley® Brand or Thank You® Brand Vanilla Pudding |
| 6 cups | Pound cake, cut into 1-inch cubes |
| 2 cups | Blueberries, fresh or frozen (thawed) |
| 2 each | Kiwi, peeled, sliced |
| 1 to 2 cups | Strawberries, sliced |
| 1 cup | Prepared whipped topping |
| 1/4 cup | Almonds, sliced, toasted |
| To garnish (optional) | Mint sprigs |
| To garnish (optional) | Strawberries, whole |
Procedure
- Combine apricot preserves and 2 Tbsp nectar in small bowl. Spoon about 1 cup pudding in bottom of 3-quart glass dish. Arrange half the cake over pudding; drizzle with about 3 Tbsp apricot nectar.
- Spoon half the apricot preserves and half the fruit over cake; top with half the remaining pudding, spreading evenly. Repeat layers.
- Spread whipped topping carefully over pudding. Cover and refrigerate several hours or overnight.
- To serve, sprinkle with almonds. Garnish with mint and whole berries.
Yield: 12 Servings
Chef's Tip:
Banana pudding may be substituted for vanilla pudding. Raspberries may be substituted for strawberries. Peaches may be substituted for kiwi. Nutrition
Per serving
290 calories
4 g protein
47 g carbohydrate
2 g fiber
11 g fat
4.5 g saturated fat
55 mg cholesterol
240 mg sodium
For questions or to place an order, click here to contact your Bay Valley Foods representative.