Creamy Pineapple Dessert Recipe
Ingredients:
- 5 individual cream-filled sponge cakes, split in half
- lengthwise or 7 slices pound cake (about 3/4-inch thick
- 1 (20 ounce) can crushed pineapple, drained
- 1 1/2 cups cold milk
- 1 small box instant vanilla pudding mix
- 2 cups whipped topping, divided
- 1/2 cup chopped walnuts
Directions:
- Place cake in an ungreased 11 x 7-inch dish. Top with pineapple; cover and set aside.
- In a bowl, beat milk and pudding mix until smooth. Fold in 1/2 cup whipped topping; pour over pineapple. Spread remaining whipped topping over pudding. Sprinkle with nuts. Chill until serving.
- Yields 6 to 8 servings.