Pound Cake Peach Pudding
1 Hr(s) 10 Min(s) (incl. refrigerating)
10 Min(s) Prep
1 Hr(s) Cook
Healthy Living
Our Pound Cake Peach Pudding serves a crowd—and it's a cinch to make. (Quick, too. You'll have it chilling in the fridge in just 10 minutes.)
What You Need
Select All
12 servings
Original recipe yields 12 servings
3-1/2 cups cold milk
1 Tbsp. lemon zest
2 Tbsp. lemon juice
1 pkg. (10.75 oz.) prepared pound cake, cut into thin slices
1 can (29 oz.) peach slices in syrup, drained, syrup reserved
1 cup fresh raspberries
Let's Make It
1
Beat pudding mixes and milk in large bowl with whisk 2 min. Add lemon zest and juice; mix well.
2
Line bottom of medium glass serving bowl with 1/3 of the cake slices; drizzle with some of the reserved peach syrup. Top with layers of 1/3 each of the pudding, peaches, raspberries and COOL WHIP. Repeat layers twice.
3
Refrigerate at least 1 hour before serving.
Kitchen Tips
Tip 1
Size Wise
Enjoy your favorite foods while keeping portion size in mind.
Tip 2
Substitute
Substitute angel food cake for the pound cake.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 360mg
16%
Total Carbohydrates 45g
16%
Dietary Fiber 2g
7%
Sugars 35g
70%
Protein 4g
8%
Vitamin A
10%
Vitamin C
6%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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