Quick Italian Rum Cake Cups
Serve with Chicken Piccata Pasta, Baby Spinach and Chick Pea Salad, and Emmanuel’s Baked Artichoke Hearts.
- 1 package lady fingers or 4 individual serving store-bought sponge cakes
- 3 ounces rum
- 2 cups vanilla instant pudding, prepared to package directions or 4 servings store-bought prepared vanilla pudding
- 8 strawberries, sliced
- 1 teaspoon sugar
- 1 pouch, 3 ounces, sliced almonds, available on baking aisle of market
Separate lady fingers or spread out 4 individual sponge cakes on a work surface. Using a pastry brush, liberally paint the cake with rum. Line small dessert cups or small glass bowls with cake. Top with heaping spoonfuls of prepared vanilla instant pudding, about 1/2 cup per dessert cup. Sprinkle sliced strawberries with sugar and toss to coat. Top dessert cups with sliced berries and sliced almonds and serve or refrigerate.