Zuppa Inglese

Yield

1 - 9x13 inch pan

25

0

1 (10 ounce) jar: maraschino cherries

1 teaspoon: rum flavored extract

1 (3.4 ounce) package: instant vanilla pudding mix

1 (3.9 ounce) package: instant chocolate pudding mix

2 (3 ounce) packages: ladyfinger cookies

1 pint: heavy cream

1 teaspoon: white sugar

2 ounces: almonds, lightly toasted

In a small bowl, drain cherry juice and add rum; set aside. Prepare vanilla and chocolate puddings in separate bowls, according to package directions. Allow to set up 5 minutes.

In a 9x13 inch baking dish, place a layer of cookies on the bottom of the dish; cut a few of the cookies in order to create a tight fit, if needed.

Sprinkle cookie layer with 1/3 of the cherry juice mixture and spoon vanilla pudding over the cookies, spreading to the edge of the pan. Repeat steps with cookies, cherry juice and chocolate pudding. Make final layer with cookies and remaining juice.

In a medium bowl, whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds, and garnish with whole cherries. Refrigerate for 2 hours or more before serving.

Calories: 309 kcal

Carbohydrates: 33 g

Cholesterol: 85 mg

Fat: 18.7 g

Fiber: 1.2 g

Protein: 3.6 g

Sodium: 280 mg