Ingredients
2
cups milk
1
(3-oz.) pkg. vanilla pudding and pie filling mix
1
loaf Pineapple-Cherry Quick Bread
3
tablespoons cherry-flavored liqueur or pineapple juice
1/2
cup seedless raspberry jam
1/2
pint (1 cup) fresh raspberries
1
(8-oz.) can pineapple tidbits in unsweetened juice, well drained
1
cup whipping cream
1
tablespoon powdered sugar
Fresh raspberries, if desired
Fresh mint sprigs, if desired
Preparation
In medium saucepan, combine milk and pudding mix; mix well. Cook over medium heat, stirring constantly until mixture boils. Remove from heat. Place plastic wrap directly over pudding. Cool 1 hour or until completely cooled.
Trim off short ends of quick bread loaf. Cut loaf into 9 slices. Arrange slices in ungreased 13x9-inch (3-quart) glass baking dish, cutting to fit. Sprinkle liqueur over bread. Spread with jam. Top with raspberries and pineapple. Spread cooled pudding over fruit.
Beat whipping cream in small bowl with electric mixer at high speed until soft peaks form. Add powdered sugar; beat until stiff peaks form. Spread over pudding. Cover; refrigerate at least 1 hour to blend flavors. Store in refrigerator. Cut into squares; garnish each with raspberries and mint.
