2 tb Water
6 c Thin-sliced apples
1/3 c Brown sugar
1 tb Butter or margarine
1/2 ts Cinnamon
2 pk Lady fingers (12 per
1 c Red raspberry preserves
1 pk (6-serving) instant vanilla
-pudding and pie filling mix
3 1/2 c Milk
1/4 c Sherry
1/2 c Toasted slivered almonds
Cook apples in water until almost tender. Add brown sugar, butter and
cinnamon; continue cooking until sugar is melted and apples are done. Split
lady fingers; spread one half with preserves and top with second half.
Layer filled lady fingers and apples in deep 3-quart serving dish,
reserving a few lady fingers for the top. Prepare pudding mix according to
package directions using 3-1/2 cups milk; stir in sherry. Pour pudding over
lady fingers and apples. Top with reserved lady fingers and almonds.
Sprinkle with nutmeg and chill at least 1 hour. Makes 6-8 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.