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Enjoy this recipe from All-Time-Favorite Recipes from Georgia Cooks.
Submitted by: Kathy Courington from Canton, GA
3.4-oz. pkg. instant lemon pudding mix
2 c. milk
2 angel food cakes, sliced and divided
16-oz. container frozen whipped topping, thawed
16-oz. jar maraschino cherries, well drained and halved
In a large bowl, whisk dry pudding mix and milk for 2 minutes, until thickened. Set aside for 5 minutes. Meanwhile, line a deep bowl with wax paper all the way to top. Use 1/3 of cake slices to line bowl to top. Spoon in half of pudding; top with another 1/3 of cake slices. Repeat layers, ending with cake. Cover and refrigerate 8 hours to overnight. To serve, invert bowl onto a serving platter; peel off wax paper. Cover with whipped topping; decorate all over with cherries. Return to refrigerator if not serving immediately. May also be layered in a 13"x9" glass baking pan. Serves 12. | |
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In a large bowl, whisk dry pudding mix and milk for 2 minutes, until thickened. Set aside for 5 minutes. Meanwhile, line a deep bowl with wax paper all the way to top. Use 1/3 of cake slices to line bowl to top. Spoon in half of pudding; top with another 1/3 of cake slices. Repeat layers, ending with cake. Cover and refrigerate 8 hours to overnight. To serve, invert bowl onto a serving platter; peel off wax paper. Cover with whipped topping; decorate all over with cherries. Return to refrigerator if not serving immediately. May also be layered in a 13"x9" glass baking pan. Serves 12. |
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