Ingredients
1 pkg. instant vanilla pudding
2 c. cold milk
1 (10 3/4 oz.) pound cake
1/4 c. orange juice
1 (21 oz.) can cherry pie filling
1 1/2 c. whipped topping (Cool Whip)
1/2 c. sliced almonds, toasted
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Mix pudding with milk as directed on package. Let stand for 5 minutes. Thinly slice cake; brush with orange juice. Line bottom and sides of a 2-quart glass bowl with cake. Layer 1/2 pudding, 1/3 cherry filling, 1/2 cup Cool Whip and 1/2 cake slices. Repeat layers. Spread remaining Cool Whip all over. Spoon cherry pie filling into center, leaving a 1-inch border. Sprinkle almonds around edge. Refrigerate for 30 minutes.