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Suggest a better descriptionPrepare pudding according to package directions using milk and pineapple juice as liquid. Cool in saucepan over ice water, stirring. Whipe 1 cup cream and fold into cooled pudding. Cut pound cake in half lengthwise. Drizzle sherry over cake. Cut into bite-size chunks. Spoon 1 cup pudding into a 2-1/2 to 3-quart glass serving bowl. Top with half of chunked cake and half of jam. Reserve 1/2 cup undrained pineapple for garnish. Spoon half of remaining undrained pineapple into bowl. Spoon on half of remaining pudding. Repeat layering, ending with pudding mixture. Refrigerate overnight. Whip remaining 1 cup cream and spread on top. Drain reserved pineapple and use as a garnish with cherries, if desired. Serve chilled. Serves 8. TIME INCLUDES REFRIGERATION OVERNIGHT 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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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 62 | ||
Calories from Fat: 29 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 11.1mg | 3 % | |
Sodium 13.2mg | 0 % | |
Potassium 102.1mg | 3 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 7.2g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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