Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pudding | not in our table | 0 |
| Pie Filling | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1¼ cups cold whole milk
- 1 box vanilla instant pudding and pie filling mix (3.4 oz)
- 1 tbsp pure vanilla extract
- 1 purchased pound cake (Entenmann's)
- =
Directions
Combine milk, instant pudding mix,and vanilla in large bowl.
Beat for 2 minutes or until pudding thickens.
Refrigerate for 15 minutes.
Line 2 quart loaf pan with 2 layers of plastic wrap, allowing 2 inches of plastic to hang over sides.
Cut pound cake horizontally to make 3 equal layers.
Place 1 cake layer in bottom of prepared pan.
Spread half of pudding evenly over cake.
Top with second cake layer.
Spread with remaining pudding.
Top with third cake layer.
Fold plastic overhang on top of cake to cover.
Refrigerate cake for 1 hour before serving.