Zutaten für Raspberry Amaretto Pound Cake Pudding
- Butter Pound Cake
- 2 tablespoons amaretto
- Vanilla Instant Pudding Mix
- Frozen Sweetened Raspberries
- 1 cup whipped topping (Cool Whip or similar)
- 1/4 cup chopped walnuts
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Zubereitung von Raspberry Amaretto Pound Cake Pudding
- Preheat oven to 350°F (175°C) if using a fresh pound cake; otherwise, skip this step.
- Cut the pound cake into 1-inch pieces.
- In a medium bowl, gently toss the pound cake pieces with 2 tablespoons of amaretto.
- Let the cake soak in the amaretto for at least 30 minutes (or up to 1 hour).
- While the cake soaks, prepare the pudding mix according to package directions. Use a 3.4 oz box of instant pudding mix and follow the directions on the package for milk quantity.
- Once the pudding starts to thicken slightly, gently fold in 1 cup of fresh raspberries (reserve some for garnish).
- Transfer the soaked pound cake to a serving bowl or individual dessert dishes.
- Pour the raspberry pudding mixture evenly over the cake.
- Top with remaining raspberries.
- Dollop with 1 cup of whipped topping.
- Sprinkle with 1/4 cup chopped walnuts.
- Refrigerate for at least 2 hours to allow flavors to meld before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
43g
Fat
16g
Carbs
4g
