1. Separate ladyfingers on a work surface. 2. Using a pastry brush, liberally paint the cake with rum. 3. Line small glass desert cups or cocktail glasses with cake. 4. Prepare the instant pudding according to the package directions, using the milk. 5. Top with heaping spoonfuls of prepared vanilla pudding, about ½ cup per serving dish. 6. Sprinkle sliced strawberries with sugar and toss to coat. 7. Top dessert cups with sliced berries and sliced almonds and serve or refrigerate until dessert time. ---------------------------------------------------------------------------
Nutrition
Ingredients
