Dice up pound cake to cover bottom of 13 x 9-inch cake pan. Sprinkle small can of drained crushed pineapple over this.
Mix instant vanilla pudding according to directions on package and pour over cake and pineapple.
When set, top with coconut and Cool Whip.
make the pudding according to the directions on the box.
cut the pound cake up into small cubes and put into a bowl or serving platter or cake pan.
pour pudding over cubbed pound cake.
put the cool whip on top of the pudding. sprinkle the mini chocolate chips over the cool whip.
refrigerate for an hour, serve!
tsp vanilla until butter melts.
Layer half of pound cake cubes
Slice each pound cake into 4 slices and place in the bottom of a 9 X 13 inch pan.
Slice the bananas and place them on top of the pound cake slices.
In a medium sized bowl, combine the 2 pudding mixes and the 3 cups milk and mix well.
Stir in the sweetened condensed milk and mix well.
Pour this liquid mixture over the cake and banana slices.
Refrigerate for one hour until set.
Top with Cool Whip and serve.
nch square baking dish. Place pound cake chunks in the prepared baking
First, make the pound cake.
Preheat the oven to
y placing a layer of pound cake slices in the bottom of
Slice pound cake as thin as you can.
Place in long glass baking dish.
Mix pudding as directed on box.
Mix 1/3 of Cool Whip mix with pudding.
Spread over cake.
Pour strawberry pie filling over pudding.
Slice bananas on top of strawberry filling. Sprinkle pecans over rest.
Then mix 1/2 box powdered sugar and cream cheese.
Mix together with rest of Cool Whip.
Spread on top.
Add box of cooked vanilla pudding to cake mix in large mixing bowl and mix as box says, using the butter recipe.
Put cake in oven at 350\u00b0 for 30 to 35 minutes or until done.
Let cake cool.
Mix the pineapple and pudding; let stand a few minutes.
Add the Cool Whip.
Spread the mixture between layers of pound cake. After top of cake is spread with mixture, sprinkle with nuts, cherries, etc.
Use your imagination.
Prepare pound cake as directed; pour into greased and floured spring-form pan.
Spread apple slices over cake top.
Sprinkle instant pudding over apples.
Combine cream cheese, eggs and sugar and spread over apples.
Bake in 350\u00b0 oven for 1 hour and 10 minutes or until brown.
Serve either warm or cold.
Serves 8 to 10.
Cut 12 (2/3-inch thick) slices of pound cake.
Place 6 slices of pound cake on your work surface.
Spread on one slice 5 tablespoons of softened ice cream.
Smooth the edges of the sandwiches, if necessary.
Place another slice of pound cake on top; press down.
Wrap in plastic wrap and place in freezer. Repeat with remaining slices.
Serve within a month.
.Trim crusts from pound cake, cut cross-wise in 3/4 inch slices.
Cut each slice diagonally into triangles.
Place slices in bottom of 2 1/2 quart clear glass bowl.
Brush generously with sherry.
Spoon berries evenly over the slices.
Whisk milk and pudding mix in a large bowl until creamy and thickened.
Refrigerate 15 minutes until set.
Pour mixture over berries.
Refrigerate trifle 10 minutes.
Spread cool whip on top, and cover with plastic.
Refrigerate until served.
Cut pound cake into slices.
Make a layer in the bottom of 9 x 13-inch pan.
In large mixing bowl, beat cream cheese until fluffy.
Gradually beat in pudding powder, alternately with milk until smooth.
Mix glaze and strawberries in another bowl.
Spoon over cream mixture.
Spread whipped topping over strawberry layer. Garnish with strawberries if desired.
Chill several hours.
br>In large bowl combine cake mix, vanilla pudding mix, eggnog, and oil
n the poaching liquid.
Pound Cake:
Adjust the oven rack
In large bowl, combine the cool pudding and the milk.
With wire whisk, beat until well blended.
Slowly stir in 1 cup of Cool Whip.
Layer the pound cake, then strawberries, then pudding.
Layer again, with the cake, berries, and then Cool Whip.
Serve up and enjoy!
Mix cake mix, vanilla pudding mix, eggs, banana and oil by hand.
Then 5 minutes with an electric mixer.
Bake at 350\u00b0 for 45 to 60 minutes.
Mix cake mix, eggs, vanilla pudding and oil together. Then add hot water and nuts. Grease tube pan, pour batter into pan. Bake at 325\u00b0 for 45 minutes to 1 hour or until the middle is done. Check with a tooth pick.
Preheat oven to 350\u00b0. In a large bowl, combine yellow cake mix, apricot nectar and eggs. Blend well. Add vanilla pudding, Crisco and almond extract. Mix well. Pour in a loaf pan sprayed with Pam. Cook until done. Take out of oven and sprinkle with powdered sugar immediately. Wrap with plastic wrap.