February 7, 2011
1/4 c. brown sugar, packed
1 20oz. can pineapple chunks, drained, reserving 1/4 c. juice
1 c. cold milk
1 small box instant vanilla pudding mix
`1 8oz. tub Cool Whip
1 12oz. pkg. frozen butter pound cake
1 c. chopped pecans
1/2 c. halved maraschino cherries
a few chopped pieces of pineapple for garnish
Stir brown sugar into reserved pineapple juice until dissolved. In a medium bowl, stir milk and pudding mix with a wire whisk until thickened. Fold in Cool Whip until smooth.
Cut cake into large cubes and arrange in a glass 3 qt. serving bowl. Add pecans. Drizzle half the juice mixture over cake.
Layer half the pineapple chunks over cake. Repeat layers. At the end, drizzle with any remaining juice.
Chill 1 hour before serving. Garnish with cherries and pineapple
Glibido: All talk and no action.
1 20oz. can pineapple chunks, drained, reserving 1/4 c. juice
1 c. cold milk
1 small box instant vanilla pudding mix
`1 8oz. tub Cool Whip
1 12oz. pkg. frozen butter pound cake
1 c. chopped pecans
1/2 c. halved maraschino cherries
a few chopped pieces of pineapple for garnish
Stir brown sugar into reserved pineapple juice until dissolved. In a medium bowl, stir milk and pudding mix with a wire whisk until thickened. Fold in Cool Whip until smooth.
Cut cake into large cubes and arrange in a glass 3 qt. serving bowl. Add pecans. Drizzle half the juice mixture over cake.
Layer half the pineapple chunks over cake. Repeat layers. At the end, drizzle with any remaining juice.
Chill 1 hour before serving. Garnish with cherries and pineapple
Glibido: All talk and no action.
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