Paradise Pudding

• 4 pkg. strawberry jello
• 1 1/2 c. marshmallows
• 2 c. chopped nuts
• 1 1/2 c. coconut
• 4 lb. finely cut cherries
• 3 eggs
• 1/4 tsp. salt
• 1/4 tsp. vanilla
• 3/4 c. granulated sugar
• 3/4 c. packaged complete buttermilk pancake mix
• 1 Tbsp. light or dark rum
• 4 large peaches, peeled, pitted and chopped (4 c.) or 1 (16 oz.) pkg. frozen unsweetened peach slices, thawed, drained and chopped
• 1 c. whipping cream, with 1/2 c. sugar

1. Grease and flour a 15 x 10 x 1-inch jellyroll pan; set aside. In a large mixing bowl, beat eggs, salt and vanilla with an electric mixer on high speed about 4 minutes or until thick. Gradually add the 3/4 cup granulated sugar; beat on medium speed for 4 to 5 minutes or until light and fluffy.
2. Add the pancake mix; beat on low speed just until combined.
3. Spread batter in pan that's prepared.
4. Bake in 400u0b0 oven for 8 to 10 minutes, or until golden and cake springs back when lightly touched near center. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar.
5. Roll up towel and cake, jellyroll style, starting from one of the short sides.
6. Cool on a wire rack.

strawberry jello, marshmallows, nuts, coconut, cherries, eggs, salt, vanilla, sugar, buttermilk pancake, light, peaches, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948598 (may not work)