Ingredients Lbs. Ozs. Method
Canned fruit cocktail 2 lb.
Drain; reserve juice.
Angel food or sponge cake, cut into 1 -in. cubes 1 lb. 8 oz.
Fruit cocktail juice 8 oz.
Spread cake cubes in bottom of greased 12- by 20- by 2-in. pan. Spoon fruit cocktail and 8 ozs. of juice over cake.
Vanilla pudding 3 lb.
Rum-flavored extract 1 Tbsp.
Combine on low speed; spread over fruit.
Sprinkle over pudding for garnish.
Instructions: Cover and refrigerate for 1 hour. Portion into 8-oz. plastic cups. Yields about 2 dozen servings.