Pound Cake Peach Pudding

• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 3-1/2 cups cold milk
• 1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 pkg. (10.75 oz.) prepared pound cake, cut into thin slices
• 1 can (29 oz.) peach slices in syrup, drained, syrup reserved
• 1 cup fresh raspberries
• 1 cup thawed COOL WHIP Whipped Topping

1. Beat pudding mixes and milk in large bowl with whisk 2 min.
2. Add lemon zest and juice; mix well.
3. Line bottom of medium glass serving bowl with 1/3 of the cake slices; drizzle with some of the reserved peach syrup.
4. Top with layers of 1/3 each of the pudding, peaches, raspberries and COOL WHIP.
5. Repeat layers twice.
6. Refrigerate at least 1 hour before serving.

cold milk, lemon zest, lemon juice, cake, syrup, fresh raspberries

Taken from www.kraftrecipes.com/recipes/pound-cake-peach-pudding-55600.aspx (may not work)