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Number Of Ingredients 8

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Ingredients

2 (3 1/2-ounce) boxes cook & serve non-instant vanilla pudding & pie filling (4-serving size)
2 teaspoons brandy or rum extract
48 Keebler® golden vanilla wafers
1 (12-ounce) jar seedless red raspberry jam
1 (15-ounce) can apricot half, well drained
1 cup whipping cream
1/4 cup sifted powdered sugar
1/4 cup sliced almond, toasted

Steps:

1. Chill small mixing bowl and beaters of electric mixer.2. Prepare pudding according to package directions. Cool for 30 minutes. Stir in flavoring. Refrigerate for 2 hours.3. In 2-quart glass bowl with straight sides layer some cookies. Spoon some jam on top. Spread some pudding over jam. Repeat layers, ending with pudding. Arrange apricots on top.4. In chilled bowl beat whipping cream and powdered sugar on medium speed of electric mixer until stiff peaks form. Spoon or pipe around edge of bowl. Sprinkle with almonds. Refrigerate for 1 to 6 hours.*NOTE: To toast almonds spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.

Nutrition Facts : Nutritional Facts Serves

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