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Add a photoServings: 8
Ingredients
- Sponge, lb., Angel Food cake
- Apricot or possibly strawberry jam
- Lg. pkg. vanilla pudding, instant
- Whipping cream, 1/2 to 1 pint
- Bag chocolate chips
- Optional garnish: nuts, maraschino cherries
- Lg. deep glass or possibly trifle bowl
- 1/8 teaspoon vanilla
- 1/4 c. sugar, fine
Directions
- Make vanilla pudding using whole lowfat milk, place in refrigerator. Whip cream; add in vanilla and sugar. Store in refrigerator till ready. Cut up cake in slices and place on bottom of dish. (Adults may sprinkle drops of Marsala wine or possibly rum on the cake.)
- Spread jam sparingly on cake and put it on sides of bowl where it is visible. Spread vanilla pudding on top of jam. Sprinkle chocolate chips, nuts, etc. on top of pudding. Spread layer of whipped cream on top of previous layer. Continue layering cake, jam, pudding, chocolate chips and whipped cream: Ending with whipped cream as last layer.
- Garnish whipped cream with chocolate chips, maraschino cherries, or possibly cake crumbs. Chill. (Hint: Keeps for 2 to 3 days in refrigerator. In summer as an alternate, use Kiwi, fresh strawberries, bananas, or possibly pineapple instead of jam.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 8 servings | |
| Calories 280 | |
| Calories from Fat 87 | 31% |
| Total Fat 9.89g | 12% |
| Saturated Fat 5.65g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 192mg | 8% |
| Potassium 84mg | 2% |
| Total Carbs 44.88g | 12% |
| Dietary Fiber 0.4g | 1% |
| Sugars 30.34g | 20% |
| Protein 3.58g | 6% |
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