Recipe By : Magazine
Serving Size : 8 Preparation Time :0:15
Categories : Desserts Tarts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz Can frozen orange juice
- concentrate
6 oz Pkg sponge layer (9-1/2") -OR-
1 Baked pastry shell (9")
3 oz Cream cheese
10 oz Vanilla pudding (2 cans)
1 Banana
1 lb Can apricot halves
1 c Fresh raspberries -OR-
10 oz Frozen raspberries -- thawed,
- drained
1/2 lb Seedless green grapes (1 c)
1/2 c Apple jelly
"Jelly-glazed fruits and a creamy no-cook filling put this dessert in
the quick-but-elegant class."
Heat orange juice concentrate in a small saucepan just until hot.
Place cake on serving dish; brush generously with orange juice.
Stir cream cheese until very soft in a small bowl; stir in pudding.
Spread mixture into bottom of cake layer.
Cut banana lengthwise into quarters; halve each quarter. Arrange
5 pieces of banana on pudding layer to form section dividers. Arrange
apricot halves, raspberries, and green grapes in a pattern in each
section.
Heat apple jelly in a small saucepan until melted; brush over all
fruits. Chill until serving time.
