Recipe - Rum Custard Cake

1 (3 1/8 oz) pkg vanilla
pudding and pie filling mix
(not instant)
2 One half cup Milk
1 teaspoon Vanilla
1 (10 Three fourths oz) prepared loaf
pound cake
3 tablespoon Rum or orangeflavored
liqueur
1 cup Whipping cream
2 tablespoon Powdered sugar

Canned fruit (mandarin oranges, pineapple and maraschino cherries)
welldrained

Prepare pudding mix according to package directions using 2 One half cups milk.

Add vanilla, cool. Line 9x5 inch loaf pan with plastic wrap. Cut pound
cake into fifteen One half inch thick slices. Place on tray or cookie sheet,
sprinkle with rum. Place 5 slices, cut side up, in prepared pan. Spoon
about 1/3 of pudding over cake; repeat layers twice. Cover with plastic
wrap; place weight on top of layers*. Refrigerate several hours or
overnight. Invert onto serving plate; remove plastic wrap. In small bowl,
whip cream with powdered sugar until stiff peaks form. Frost cake with
whipped cream. Arrange fruit around cake. 8 servings

*Tip: a large unopened can of fruit makes a good weight.

Source: Pillsbury, Favorite Foods posted by Linda Davis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini