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Lady Finger Cake

1 pkg. Vanilla pudding
2 cups milk
1 stick butter or margarine
12 Lady Fingers
3 tbsp. rum
1/2 cup chopped pecans
1/2 cup sliced strawberries
1/2 cup heavy cream to whip

Slowly add milk to the pudding in a saucepan. Stir and cook until the pudding reaches a full boil. Add the butter and stir until the butter has melted and the mixture is blended. Cover with plastic wrap and chill.

Line a loaf pan with waxed paper. Cover the bottom with a layer of split lady fingers. Sprinkle the lady fingers with 1 tablespoon rum.

Fold chopped pecans into the pudding. Place half of the pudding over the lady fingers. Cover the pudding with a layer of lady fingers and repeat with rum, pudding and lady fingers. Refrigerate overnight.

When ready to serve, unmold the cake and garnish with whipped cream and strawberries. Makes 8 slices.