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Cook apples in water until almost tender. Add brown sugar, butter and cinnamon; continue cooking until sugar is melted and apples are done. Split lady fingers; spread one half with preserves and top with second half. Layer filled lady fingers and apples in deep 3-quart serving dish, reserving a few lady fingers for the top. Prepare pudding mix according to package directions using 3-1/2 cups milk; stir in sherry. Pour pudding over lady fingers and apples. Top with reserved lady fingers and almonds. Sprinkle with nutmeg and chill at least 1 hour. Makes 6-8 servings. NEWSPAPER ARTICLE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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