Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Prepare the pudding mix according to package directions, using the evaporated milk and adding the vanilla. Refrigerate to set. 2. Mix together the raspberries and sugar and set aside. 3. Spread some jam on one side of the cake slices. Sprinkle with Grand Marnier. 4. In a small trifle bowl or glass dish, press the cake slices so they show up against the outside of the bowl. Add some raspberries to the bowl. Add some of the pudding. Layer on more fruit and pudding. top entire pudding with whipped topping. Sprinkle with cocoa powder to serve. 6 servings calories per serving: 173; fat grams: 5 (25% cff) Robyn Webb (book unknown) http://www.robynwebb.com/recipes/recipes.html Recipe by: Robyn Webb 1997 Posted to EAT-LF Digest by PatHanneman on Jan 21, 1999, converted by MM_Buster v2.0l.
