Post by Chris in NM on Jul 20, 2008 11:57:35 GMT -6
MINUTE Tapioca
1/2 cup raspberry jam
1 pkg. (10.75 oz.) pound cake, cut into 12 slices
4 cups prepared DREAM WHIP Whipped Topping
PREPARE MINUTE Tapioca Pudding as directed on pkg., doubling all ingredients to make a double batch. Cool.
SPREAD jam evenly over half of the cake slices; top with remaining cake slices to make sandwiches. Cut into 1/2-inch cubes. Layer half each of the cake cubes, pudding and whipped topping in 4-qt. serving bowl. Repeat layers.
REFRIGERATE several hours or until ready to serve.
1/2 cup raspberry jam
1 pkg. (10.75 oz.) pound cake, cut into 12 slices
4 cups prepared DREAM WHIP Whipped Topping
PREPARE MINUTE Tapioca Pudding as directed on pkg., doubling all ingredients to make a double batch. Cool.
SPREAD jam evenly over half of the cake slices; top with remaining cake slices to make sandwiches. Cut into 1/2-inch cubes. Layer half each of the cake cubes, pudding and whipped topping in 4-qt. serving bowl. Repeat layers.
REFRIGERATE several hours or until ready to serve.