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Ingredients:
Prepare the
chocolate pudding, and the vanilla pudding, according to package
instructions.
To the chocolate pudding add the almond extract.
To the vanilla pudding add lemon extract.
Directions:
Slice the pound cake into approximately 1/2 inch thick slices.
Line the bottom of the cake pan with pound cakes slices.
Pour the vanilla pudding on top of the pound cake slices.
Make another layer of pound cake slices.
Over this pour the chocolate pudding.
If you want a little bit of visual interest take a small piece of pound
cake, crumble it and sprinkle over the chocolate pudding.
Cover and refrigerate for 8 to 12 hours.
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