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Sicilian Pudding




Source of Recipe


Internet


List of Ingredients




1 large package of Jell-O Vanilla Pudding (Cook and /serve style)
1 large package of Jell-O Chocolate Pudding (Cook and Serve style)
1 brick of sponge cake
Anise flavoring, Anisette or Sambuca liquor watered down to taste
1 pint of whipping cream

Vanilla:
1 packet of sugar substitute
1 cup of toasted coconut
1 large Hersheyís Chocolate bar with almonds- shredded
3 fresh large strawberries sliced



Recipe



Prepare ahead for at least 8 hours for best results Prepare each pudding package according to package directions separately. Set aside to cool. Prepare the whipped cream.

Whipped Cream Recipe:
In large cold bowl, pour heavy cream. Start whipping cream. As cream begins to thicken add packet of sugar substitute. Add 1 Tablespoon of vanilla. Beat until cream is very thick. Be careful not to over whip since then you will have sweet butter. Place in refrigerator.

In a medium bowl, break up sponge cake to bite size pieces. Add just enough anise flavoring to soak each piece of sponge cake. Do not drench cake in liquor. Set aside.

In a large clear glass bowl, place a layer of chocolate pudding, sprinkle with toasted coconut and shredded Hershey chocolate bar with almonds, then a layer of whipped cream then a layer of vanilla pudding. Continue this till bowl is full. Top layer should be whipped cream. Sprinkle top layer with toasted coconut and chocolate bar. Add the strawberries to top for decoration.
Suggestion - a trifle bowl displays this dessert very well. If using one you need to increase the pudding package by one additional chocolate or vanilla flavor. Also use a quart of heavy cream for whipping. Refrigerate.