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Creamy Pineapple Dessert

RG

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

Instructions

  1. Place cake in an ungreased 11 x 7-inch dish.
  2. Top with pineapple; cover and set aside.
  3. In a bowl, beat milk and pudding mix until smooth.
  4. Fold in 1/2 cup whipped topping; pour over pineapple.
  5. Spread remaining whipped topping over pudding.
  6. Sprinkle with nuts.
  7. Chill until serving.

Yields 6 to 8 servings.




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