Zuppa Inglese Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Slivered blanched almonds2 Tablespoon
 Vanilla pudding and pie filling mix4 Ounce (One 4-Serving Size Jell-O Package)
 Milk2 1⁄4 Cup (36 tbs)
 Hot water1⁄4 Cup (4 tbs)
 Apricot preserves/Peach preserves1⁄2 Cup (8 tbs)
 Rum extract2 Teaspoon
 Pound cake4 , cut into strips
 Grated sweet chocolate1 Tablespoon, grated (Baker's Germans Brand)
 Confectioner's sugar1 Tablespoon, grated (Baker's Germans Brand)


Toast almonds in shallow pan in preheated 350° oven for 3 to 5 minutes; set aside.
Combine pudding mix and milk in medium saucepan.
Cook and stir over medium heat until mixture comes to a full boil.
Chill about 30 minutes.
Blend water into preserves; add rum extract.
Arrange cake strips evenly around side of 1 -quart serving bowl and spoon apricot mixture over cake.
Pour chilled pudding into cake-lined bowl.
Chill thoroughly.
Just before serving, sprinkle pudding with almonds, chocolate and confectioners sugar.