Pound Cake Peach Pudding

Name: Pound Cake Peach Pudding
Ingredients: 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding; 3-1/2 cups cold milk; 1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09; 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09; 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; 1 cup thawed COOL WHIP Whipped Topping

8 ingredients

6 steps

Ingredients

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
3-1/2 cups cold milk
1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
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
1 cup thawed COOL WHIP Whipped Topping

Directions

1

Beat pudding mixes and milk in large bowl with whisk 2 min.
2

Add lemon zest and juice; mix well.
3

Line bottom of medium glass serving bowl with 1/3 of the cake slices; drizzle with some of the reserved peach syrup.
4

Top with layers of 1/3 each of the pudding, peaches, raspberries and COOL WHIP.
5

Repeat layers twice.
6

Refrigerate at least 1 hour before serving.