- 1 (1.4-ounce) box instant vanilla pudding mix (recommended: Jell-O)
- 1 1/2 cups milk, cold
- 1/2 cup of the reserved fruit medley juice
- 1/2 teaspoon rum extract
- 16 soft macaroon cookies (recommended: Archway)
- 1/2 cup berry liqueur
- 2 (8-ounce) containers refrigerated tropical fruit medley, juice reserved to add to pudding
Meanwhile, break up macaroons and place in a shallow bowl. Pour berry liqueur over the top and let macaroons soak for 2 to 3 minutes.
In 4 wine glasses, layer the macaroons, pudding and drained fruit.
Recipe courtesy Sandra Lee, 2008
Recipe courtesy of Nancy Fuller