INGREDIENTS:½ cup apricot preserves 1 qt. orange juice or apricot nectar 1 qt. vanilla pudding 6 cups pound cake, cut into 1 inch cubes 2 cups blueberries, fresh or frozen, thawed 2 kiwi, peeled and sliced 1 - 2 cups strawberries, sliced 1 cup whipped topping ¼ cup toasted almonds, optionalDIRECTIONS:1. Mix apricot preserves with 2 Tbsps. orange juice (or apricot nectar) in a small bowl, reserve. 2. Spoon about 1 cup of vanilla pudding in the bottom of a 3 quart glass dish; arrange half the ...
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