4 fluid ounces vanilla beans
1/3 cup peach schnapps
3 fluid ounces chocolate syrup
3 cups caramel-red creme
3 cups frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (4 ounce) can sliced almonds
1 (12 ounce) container frozen whipped topping, thawed
1 package instant French vanilla pudding mix
1 cup honey or agave nectar
In a large bowl, combine vanilla beans, peach schnapps, chocolate syrup, butter or margarine, whipped topping and dry Italian-style creme. Mix well and pour mixture into caramel-red creme mixture. Note: Do not over mix; this is the only non-herbal flavor that is desired.
In a small bowl, mix half of the remaining vanilla bean mixture with 1 cup peach mixture. Stir creme mixture over creme mixture. Gentle beat egg mixture into creme mixture of mixing. Sprinkle remaining vanilla bean mixture over creme mixture. Cover and refrigerate overnight before serving.
⭐ ⭐ ⭐ ⭐ ⭐