Apricot Cake Dessert
- 1 sponge cake, crumbled
- 1/2 cup Fruit juice or Sherry
- Apricot jam
- fresh or canned fruit
- one pkg instant pudding
- 1 pint whipping cream
- In serving bowl put a layer of cake pieces and soak in fruit juice. Cover with a layer of jam, then a layer of fruit
- Make the instant pudding, directions from box.
- Top with custard. When custard has set, cover with whipped cream. Put in refrigerator overnight.
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