Recipe of the Month: Fruit Pudding

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March 2002 Recipe of the Month: Fruit Pudding

Ingredients

  • Angel Food Cake
  • 1 large box vanilla instant pudding
  • 1 cup flake coconut (optional)
  • 2 cups fruit pie filling
  • 1 8oz container Cool Whip
  • 1 jar Maraschino cherries

Instructions

  1. Tear cake into little pieces and cover bottom of 5 dessert dishes.
  2. Mix pudding according to directions on box; pour over cake.
  3. Spread fruit pie filling over pudding mixture.
  4. Top with Cool Whip. Sprinkle coconut on top, if desired. Place cherry on top. Refrigerate if not served immediately.

NOTE: an 8×8 dish may be used instead of dessert dishes.

Author: Bobby Langley, Rocky Mount, NC

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