POUND CAKE PEACH PUDDING

Pound Cake Peach Pudding image

Our Pound Cake Peach Pudding serves a crowd-and it's a cinch to make. (Quick, too. You'll have it chilling in the fridge in just 10 minutes.)

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 12 servings

Number Of Ingredients 8

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Ingredients

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
3-1/2 cups cold milk
1 Tbsp. lemon zest
2 Tbsp. lemon juice
1 pkg. (10.75 oz.) prepared pound cake, cut into thin slices
1 can (29 oz.) peach slices in syrup, drained, syrup reserved
1 cup fresh raspberries
1 cup thawed COOL WHIP Whipped Topping

Steps:

Beat pudding mixes and milk in large bowl with whisk 2 min. Add lemon zest and juice; mix well.
Line bottom of medium glass serving bowl with 1/3 of the cake slices; drizzle with some of the reserved peach syrup. Top with layers of 1/3 each of the pudding, peaches, raspberries and COOL WHIP. Repeat layers twice.
Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g