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Quick & Easy Italian Rum Cake Cups

8 ladyfingers
1 12 fluid ounces rum
2 cups prepared vanilla pudding
8 large juicy ripe strawberries, sliced
1 teaspoon sugar
1 (2 ounce) package almonds, sliced (I would toast them next time)
Cool Whip or heavy cream


Separate 8 ladyfingers on work area. Using a pastry brush, paint the ladyfingers with the rum as mentioned, I have halved this original qty- her recipe calls for 3 oz. Line small glass dessert cups with the ladyfingers. Top with heaping spoonfuls of prepared vanilla instant pudding (about 1/2 cup) per dish. Sprinkle sliced strawberries with sugar and toss to coat. Top the dessert cups with the strawberries and a dollup of coolwhip/heavy cream and sprinkle with almonds. Serve, or chill until dessert time. Enjoy!

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