Sauced Strawberry Amandine Recipe
Summary
Preparation Time20 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
Interest GroupParty
Ingredients
| Sponge, angel, or pound cake - 4 pieces, 3-inches square | ||
| Sherry or rum - 1/4 cup | ||
| Jell-O Vanilla Instant Pudding & Pie Filling mix - 1 package (4 1/2-ounce) | ||
| Milk | 2 Cup (16 tbs), chilled | |
| Rhubarb sauce - 3/4 cup, sweetened and chilled | ||
| Strawberries | 1/2 Cup (16 tbs), sliced | |
| Whipped cream | 1 Cup (16 tbs), Whipped | |
| Blanched almonds | 1/4 Cup (16 tbs) | |
Directions
MAKING
1) In 4 individual serving dishes, place the cake pieces, drizzle 1 tablespoon of sherry over each piece of cake and allow to stand for a few minutes.
2) In a bowl with the pudding and pie filling mix, beat in the milk until well blended.
3) Spread the rhubarb sauce over the cake pieces and top each piece with a layer of the prepared pudding.
4) Then arrange the sliced strawberries and mound with the whipped cream.
SERVING
5) Garnish each dish with the slivered almonds and serve immediately or after a few hours, when desired.
1) In 4 individual serving dishes, place the cake pieces, drizzle 1 tablespoon of sherry over each piece of cake and allow to stand for a few minutes.
2) In a bowl with the pudding and pie filling mix, beat in the milk until well blended.
3) Spread the rhubarb sauce over the cake pieces and top each piece with a layer of the prepared pudding.
4) Then arrange the sliced strawberries and mound with the whipped cream.
SERVING
5) Garnish each dish with the slivered almonds and serve immediately or after a few hours, when desired.
Chef
