|
Becky’s Pineapple Dessert
SUMBITTED by Becky, Lincoln
5 individual cream-filled sponge cakes, split in half lengthwise
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
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. Chill until
serving.
NOTE: I’ve used about 7 slices of pound cake in place of the
sponge cakes before, it’s good too.
|
|
