Woman in the Middle

I am feeling like a regular Martha Stewart lately, putting my own spin on recipes like the Split Pea Soup I told you about a couple of weeks ago or, with today’s recipe, making up my own! I needed a dessert to serve to a few friends and this is what I whipped up:

ingredients:

Cool Whip (I bought the 16 oz size and had a bunch left over. You could buy the 8 oz size and should have plenty)

Instant Butterscotch Pudding (3.4 oz., four serving size), prepared according to package directions

Pound Cake (I used a 16 oz Sara Lee Family Size All Butter Pound Cake)

Heath English Toffee Bits (Found in my store with the chocolate chips on the baking aisle)

Nuts (I used pecan)

Amaretto liquor

With the ingredients above I had enough cake and cool whip for three layers but only enough pudding for two. So you will see below how I put my layers together. But, this is an easy dessert and will taste wonderful no matter how you layer it, so do as you like with the layering. How many layers you will have will also depend on the dish you are using as well. The only thing is do not let the cake be the last layer because it might ge kind of dry if it is not encased in delicious pudding or cool whip.

Cut pound cake into small squares. Put a layer on bottom of dish. Sprinkle with Amaretto. Cover with 1/2 pudding. Sprinkle with brickle bits. Add a layer of cool whip. Sprinkle with nuts. Add a layer of cake and sprinkle with Amaretto. Spread with other 1/2 of pudding and sprinkle with brickle bits.  Add another layer of cake and sprinkle with Amaretto. Cover with cool whip and sprinkle with nuts. Refrigerate until dessert time.

I do not have a lot of experience in food photography so this is the best I was able to do. But it shows you the type of dish I used and the layers of the dessert.

If I do say so myself, this was very yummy! The Amaretto really put it over the top and made it delicious!