Recipe by FLUFFSTER
This is so pretty! It's such a conversation piece! Be the first on your block to bring this to any kind of gathering. It's full of fresh fruits!
Top Review by flightnurse
I have been making this for years and it is always GONE when I take it somewhere. I always used vanilla pudding, but when I lost my recipe and was looking for it (couldn't remember how much milk!) I ran across this and I'm dying to try it with the cheesecake flavored pudding! Haven't and won't add the nuts due to picky eaters. Making today for a party and I'm sure it will again take the show! Definitely adding the decorative flag for prestentation - very cool! Thanks for posting! I took this to the party using the cheesecake pudding and again got many requests for the recipe. Some wanted to know if I used cream cheese. Will keep using the cheesecake pudding.
- 1⁄2 cup cold milk (whole)
- 3 1⁄2 ounces cheesecake flavor instant pudding and pie filling
- 8 ounces frozen whipped topping, thawed
- 1 frozen pound cake, thawed
- 2 cups strawberries, sliced or 2 cups pitted cherries
- 1 cup blueberries
- 1 cup banana, sliced
- 1⁄2 cup sliced almonds, toasted
Directions See How It's Made
- In medium bowl, combine milk and pudding, mix and whisk for 1-2 minutes until smooth.
- Fold in the thawed whipped topping.
- Cut the thawed pound cake into 1/2-inch cubes.
- In a large glass bowl, layer 1/2 of of the cake cubes, 1/2 of the fruit, and 1/2 of the pudding mixture.
- Repeat layers.
- Chill at least 2 hours before serving.
- Sprinkle with toasted almonds.