Title: Danish Christmas Cake
Categories: All newly t, Desserts
Yield: 16 Servings

1 Box (18 1/4 oz.) yellow cake
-mix
1 cn (16 oz.) vanilla pudding
1 pk (11 1/2 oz.) macaroons;
-crushed
1 Jar (10 oz.) currant jelly
1/2 pt Whipping cream
2 tb Sugar
1/2 ts Vanilla extract

Bake cake according to package directions, using two 9 inch layer pans.
Cool completely. Cut each cake in half horizontally. Combine pudding and
macaroons; spread mixture on two layers. Spread jelly on the middle layer
and assemble with a plain layer on top. Whip cream with sugar and vanilla;
frost top and sides of cake. Refrigerate until serving. Yield 16-20
serings.

Recipe by: Taste of Home

Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997