Raspberry Amaretto Pound Cake Pudding |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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My husband loves butternut pound cake, but after several days it starts to dry out. So I created this recipe to use it up. It is so luscious and it looks elaborate instead of so simple. Ingredients:
3 -4 cups leftover butter pound cake |
3 -4 tablespoons amaretto |
1 (1 ounce) box vanilla instant pudding mix |
1/2 cup frozen sweetened raspberries |
2 cups whipped topping |
1/2 cup walnuts, crushed |
Directions:
1. Break the cake into kinda small chunks, but not crumbs, and place in an appropriate container.
2. Sprinkle Amaretto over top and toss. Let set to soak for 1 hour.
3. Make pudding mix according to package directions. When it begins to set, spoon it over the cake mixture.
4. Spread the raspberries over the pudding.
5. Spoon whipped topping over top and sprinkle with the chopped walnuts.
6. Refrigerate.
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