1 14 ounces package Crosse & Blackwell`s Plum Pudding
1 cup milk
1 cup sour cream
1 3.4 ounces package vanilla instant pudding and pie filling mix
1 16 ounces can peach slices (or 11 oz. mandarin oranges), drained
1 cup whipping cream
2 tablespoons powdered sugar
1.Crumble plum pudding; reserve 1/2 cup.
2.Spread crumbs on bottom of 2-quart glass dish. Combine milk, sour cream and pudding mix in medium bowl. Beat with wire whisk until mixture is smooth and thick. Spoon over plum pudding crumbs. Sprinkle reserved crumbs in center of pudding layer. Arrange peaches or oranges around crumbs.
3.Beat cream and sugar in small mixer bowl until stiff peaks form. Top fruit with dollops of whipped cream. Refrigerate 2 to 4 hours before serving.