Ingredients
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1/4 c. packed brown sugar
1 can (20 oz.) pineapple chunks (in juice), drained; reserving 3/4 c. juice
1 c. cold milk
1 pkg. (4 serving size) vanilla flavor instant pudding and pie filling
1 tub (8 oz.) whipped topping, thawed
1 pkg. (12 oz.) pound loaf, cubed
1/2 c. chopped cherries
1 c. chopped pecans, toasted (optional)
Preparation
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Stir brown sugar into 3/4 cup pineapple juice until completely dissolved; set aside.
Pour milk into medium bowl.
Add pudding mix.
Beat with wire whisk 30 seconds.
Let stand 2 minutes or until thickened.
Gently stir in whipped topping until smooth. Arrange 1/2 of the cake cubes in 3-quart serving bowl.
Drizzle 1/2 of the juice mixture over cake.
Layer 1/2 of the pineapple chunks, pecans and chopped cherries over cake, then add pudding mix. Repeat layers, ending with pudding mix.
Refrigerate 1 hour. Garnish with pineapple slices and cherries.
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