Festive triple crimson fruit with elegant eggnog sauce

4 servings

Ingredients

Quantity Ingredient
½ cup Butter or margarine
8 slices White bread, cut into 1 1/2 inch cubes
16 ounces Frozen rhubarb, thawed
10 ounces Frozen halved or sliced strawberries, thawed
1 pack Vanilla pudding and pie
Filling (4 serving size)
2 cups Milk
10 ounces Frozen raspberries, thawed
½ cup Sugar
¼ cup Apple jelly
1 tablespoon Candied ginger, slivered finely
1 tablespoon Lemon Juice
½ cup Whipping cream
⅛ teaspoon Nutmeg
½ teaspoon Rum extract

Directions

ELEGANT EGGNOG SAUCE

Preheat oven to 350 degrees. Melt butter in skillet; add bread cubes; cook and stir until golden brown. Combine fruits, sugar, jelly, candied ginger and lemon juice. Place half the fruit in a deep 1½-quart casserole; sprinkle with half the bread cubes; repeat layers. Bake for 40 minutes. Serve chilled or warm with Elegant Eggnog Sauce. Serves4.

Elegant Eggnog Sauce: Prepare pudding as directed on package, except use amount of milk and cream given here. Add nutmeg and rum extract; mix well; serve over fruit mixture.

Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 4/16/95

Recipe By : Gwen Campbell, Sterling, VA From: Marjorie Scofield Date: 05-11-95 (160) Fido: Recipes

Related recipes