Tuesday, April 26, 2005

Custard Cake Cups - Dessert


4 Desert cups (available in produce section of groceries, looks like small cakes) or 4 individual serve store bought sponge cakes

4 servings of any custard or 4 servings store bought prepared vanilla pudding
(Use mango custard ahmed brand it is good)
8 strawberries, sliced
1 teaspoon sugar
1 pouch, 3 ounces, sliced almonds, available on baking aisle of market

Line small dessert cups or small glass bowls with cake. Top with heaping spoonfuls of prepared custard/instant pudding, about 1/2 cup per dessert cup. Sprinkle sliced strawberries with sugar and toss to coat. Top dessert cups with sliced berries and sliced almonds and serve or refrigerate.

dervied from foodtv.com Racheal rays recipe

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