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Quick Italian Rum Cake Cups
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1 package lady fingers or 4 individual serve store bought sponge cakes
3 ounces rum
2 cups vanilla instant pudding, prepared to package directions or 4 servings store bought prepared vanilla pudding
8 strawberries, sliced
1 teaspoon sugar
1 pouch, 3 ounces, sliced almonds, available on baking aisle of market
Separate lady fingers or spread out 4 individual sponge cakes on a work surface. Using a pastry brush, liberally paint the cake with rum. Line small dessert cups or small glass bowls with cake. Top with heaping spoonfuls of prepared vanilla instant pudding, about 1/2 cup per dessert cup. Sprinkle sliced strawberries with sugar and toss to coat. Top dessert cups with sliced berries and sliced almonds and serve or refrigerate.
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Other Recipes from this Episode
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