This is so simple and sooooo good! It's huge - The recipe can be cut in half, but as-is, it will serve 20 people easily. You can also substitute sugar-free, fat-free, or fresh ingredients for anything on the list. It's very flexible. Kids enjoy helping with this one.
1 large punch bowl or other clear glass bowl (looking thru punch bowl glass patterns really make the cake pretty)
1 Plain cake mix (made according to box directions and set aside to cool)
2 boxes of vanilla instant pudding (also pre-made and set aside while the cake is baking)
2 cans of crushed pineapple (the pineapple juice can be drained and substituted for the water in the cake recipe...makes it more moist and sweet)
2 cans of cherry pie filling (blueberry and strawberry also work well)
2 tubs of cool whip
Optional - nuts or cherries to garnish the top
1. Tear up the cooled pre-made cake with your fingers (kids like to do this, but don't let them tear it up too finely)
2. Layer all ingredients into the bowl in this order: cake, pudding, pineapple, cherries, cool whip
3. Keep layering until all ingredients are gone, making sure the last step is a layer of cool whip. HINT: It helps to chill the whole thing before adding the last layer of cool whip...that way you don't have any marbling from the cherry pie filling visible for the initial presentation. Garnish the top if you'd like.
4. Keep refrigerated - it will stay good thru the expiration date of the milk you used for the pudding.
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