Ingredients Jump to Instructions ↓

  1. 2 tablespoons Water

  2. 6 cups Thin-sliced apples

  3. cup Brown sugar

  4. 1 tablespoon Butter or margarine

  5. teaspoon Cinnamon

  6. 2 packs Lady fingers (12 per package)

  7. 1 cup Red raspberry preserves

  8. 1 pack (6-serving) instant vanilla pudding and pie filling mix

  9. 3 1/2 cup Milk

  10. cup Sherry

  11. cup Toasted slivered almonds

  12. Nutmeg

Instructions Jump to Ingredients ↑

  1. Cook apples in water until almost tender. Add brown sugar, butter and cinnamon; continue cooking until sugar is melted and apples are done. Split lady fingers; spread one half with preserves and top with second half.

  2. Layer filled lady fingers and apples in deep 3-quart serving dish, reserving a few lady fingers for the top. Prepare pudding mix according to package directions using 3-½ cups milk; stir in sherry. Pour pudding over lady fingers and apples. Top with reserved lady fingers and almonds.

  3. Sprinkle with nutmeg and chill at least 1 hour. Makes 6-8 servings.

  4. NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .


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