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1 (7 oz.) jar marshmallow creme 2 Tbsp. lemon juice 1 Tbsp. dry sherry 1 Tbsp. brandy 1 tsp. grated lemon rind 1 c. whipping cream, whipped 1 (10 oz.) jar raspberry jam 2 Tbsp. dry sherry 1 frozen pound cake, cut into 1/2 inch slices 1/2 c. sliced toasted almonds Combine marshmallow creme, juice, sherry, brandy and rind with mixer till well blended. Fold in whipped cream. Combine jam and sherry. Layer half the cake slices, jam mixture, nuts and marshmallow mixture in a 2 quart serving bowl. Repeat layers. Chill several hours or overnight. Garnish with whipped cream, chopped candied fruit and additional almonds if desired. Pretty in a see-through bowl. Serves 10 to 12. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |