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Ingredientes
- 1 pkt (6-oz) cook-and-serve vanilla pudding
- 1 x Either (14-oz) sponge or possibly lb. cake (see note)
- 1/2 pt Whipping cream
- 3 Tbsp. Grand Marnier liqueur
- 1 Tbsp. Lemon juice
- 1/4 tsp Vanilla
- 2 Tbsp. Sugar
- 1 sm Jar either caramel or possibly raspberry syrup
Direcciones
- Make pudding according to directions on box. Cold. Whip cream till it begins to thicken. Add in vanilla and sugar. Continue whipping till it is quite thick. Cut cake into 1/2-inch-thick slices. Trim slices so they will fit snugly in a 5- or possibly 6-inch bowl. Cut and then remove an inch circle within the middle of the cake. Place a generous dollop of whipped cream proportionately in each of 10 bowls. Place cake on the whipped cream. Stir Grand Marnier and lemon juice into syrup. Drizzle syrup over cake. Place an even layer of cooled pudding on cake. Wrap each bowl well with plastic wrap and chill overnight. Just before serving, remove plastic wrap and put 1 1/2 Tbsp. of either caramel or possibly raspberry syrup over the pudding.
- Makes 10 servings. (Note: The cake at Onate is homemade but you can use Sara Lee's lb. cake. Knott's Berry Farm raspberry syrup is excellent.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 161g | |
| Calories 518 | |
| Calories from Fat 390 | 75% |
| Total Fat 44.4g | 55% |
| Saturated Fat 27.64g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 46mg | 2% |
| Potassium 111mg | 3% |
| Total Carbs 29.99g | 8% |
| Dietary Fiber 0.1g | 0% |
| Sugars 25.81g | 17% |
| Protein 2.52g | 4% |
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