Raspberry Amaretto Pound Cake Pudding

blgpts's Note:

My husband loves butternut pound cake, but after several days it starts to dry out. So I created this recipe to use it up. It is so luscious and it looks elaborate instead of so simple.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 3 -4 cups leftover butter pound cake
• 3 -4 tablespoons Amaretto
• 1 (1 ounce) box vanilla instant pudding mix
• ½ cup frozen sweetened raspberries
• 2 cups whipped topping
• ½ cup walnuts , crushed

Directions:

1. Break the cake into kinda small chunks, but not crumbs, and place in an appropriate container.
2. Sprinkle Amaretto over top and toss. Let set to soak for 1 hour.
3. Make pudding mix according to package directions. When it begins to set, spoon it over the cake mixture.
4. Spread the raspberries over the pudding.
5. Spoon whipped topping over top and sprinkle with the chopped walnuts.
6. Refrigerate.

Reviews

[half yank]

I made this last nite and used some leftover cake. I simply cut away the frosting and used the cake part for the recipe. It is so good. I'll surely make it again. I used amaretto this time, but I think I'll experiment next time and try some other type of alcohol.