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Tipsy Puddings

Tipsy Puddings
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by in Dec 2003
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Total Time: 25

Yield: 6 servings

Create a sensational presentation by serving this trifle-inspired dessert in individual wineglasses. To feed a crowd, double this recipe and fill a trifle bowl or a 2-1/2-quart bowl.


  • 1 3-ounce package ladyfingers
  • 1/4 cup seedless raspberry jam
  • 1/4 cup cream sherry, divided
  • 2 cups milk
  • 1 3-ounce package vanilla pudding mix (not instant)
  • 1 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 2 tablespoons sliced almonds, toasted


Choose six individual wineglasses or serving dishes. Split ladyfingers in half lengthwise and spread jelly on bottom half of each ladyfinger. Replace tops, then cut each ladyfinger sandwich in half crosswise. Arrange 4 filled halves in each dish; drizzle each with 1 teaspoon sherry.

Combine milk and pudding mix in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil; stir in the remaining 2 tablespoons sherry. Cool mixture slightly, then pour over ladyfinger sandwiches. Cover each pudding with heavy-duty plastic wrap; chill 1 hour. Beat heavy cream until foamy; gradually add confectioners’ sugar, beating until soft peaks form. Just before serving, top with whipped cream and sliced almonds.

Updated Friday, April 26th, 2013

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