Ripples Recipe – Aunt Nancy’s Fruit Pudding

By Mary Sapp

This recipe comes from my sister Nancy Manley (hence the name, bestowed by one of our sons long ago), who lives in Willis, VA, near Floyd in the southwestern part of the state. We have been enjoying it for many years, and it never fails to elicit very positive comments and requests for the recipe. This time of year is perfect for making it because of the abundance of fresh fruits and berries, but it is easily adapted to whatever fruit you want to put in it. Because of the quantity it makes, it’s a great dessert to take to a potluck (or just to plan on enjoying within your own family over a period of several days!).

Aunt Nancy’s Fruit Pudding

• 2 small boxes instant vanilla pudding
• 3 cups milk
• 1 can sweetened condensed milk (not evaporated)
• 1 medium container whipped topping, thawed in the refrigerator
• 1 angel food cake, cut into 1” pieces (the light spongy kind with holes is best)
• a variety of sliced fruit (e.g., 1.5 pt. strawberries, 3 bananas, 3 peaches or nectarines, 4 kiwis, 1 pt. blueberries, halved cherries, raspberries, or other berries)
• 1 kiwi and 1 perfect strawberry for decoration on top (or other fruit, as in picture)

Cut angel food cake into 1” pieces. Wash fruit and peel (if desired), reserving 1 pretty strawberry and 6 slices of kiwi for decoration. In a large bowl, mix pudding and milk using an electric mixer (medium speed) until no specks remain, add condensed milk, and mix until blended well. Fold in whipped topping until barely blended. Put a small layer of pudding in the bottom of a very large glass serving bowl. Place a single layer of cake pieces, 1/3 of the fruit (arranging some of the nice slices vertically against the side glass), and 1/3 of the remaining pudding (make sure there’s enough left for a solid layer on top). Repeat twice, ending with pudding (total of 3 layers of cake and fruit and 4 layers of pudding). Cover with plastic wrap, using toothpicks to hold it up if necessary, and refrigerate (it’s even better if made the day before). Immediately before serving, decorate the top with strawberry and kiwi slices. Serves around 2 dozen.