Sweets and Desserts

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.

 

 

 


 

News | Sports | Business | Rural Review | Teaching & Learning | Home and Family | Tourism | Obituaries

Community | Perspectives | Law & Courts | Leisure Time | Spiritual Life | Health & Fitness | Teen Scene
Calendar | Letters to the Editor