Post by Chris in NM on Oct 30, 2008 15:35:33 GMT -6
GOLDEN LAYER CAKE
1 (20 oz.) Dole crushed pineapple in own juice
1 (8 oz.) container Cool Whip
1 (4 serving size) pkg. instant vanilla pudding
1 frozen pound cake (16 oz. size), thawed
1/3 c. almond flavored liqueur*
*(Or 1/3 cup pineapple juice and 1/2 teaspoon almond extract). Preparation time is 15 minutes. 1. Combine undrained pineapple, whipped topping and, pudding mix. Let stand for 5 minutes. 2. Cut cake lengthwise in thirds. (Drizzle with pineapple juice and almond extract or liqueur.) 3. Spread 1/3 of the pudding and Cool Whip mixture over the bottom layer of the cake. Top with second layer. Repeat layering, ending with pudding mixture. Chill for 30 minutes. 4. Garnish with toasted almonds and pineapple slices, if desired. Serves 12.
1 (20 oz.) Dole crushed pineapple in own juice
1 (8 oz.) container Cool Whip
1 (4 serving size) pkg. instant vanilla pudding
1 frozen pound cake (16 oz. size), thawed
1/3 c. almond flavored liqueur*
*(Or 1/3 cup pineapple juice and 1/2 teaspoon almond extract). Preparation time is 15 minutes. 1. Combine undrained pineapple, whipped topping and, pudding mix. Let stand for 5 minutes. 2. Cut cake lengthwise in thirds. (Drizzle with pineapple juice and almond extract or liqueur.) 3. Spread 1/3 of the pudding and Cool Whip mixture over the bottom layer of the cake. Top with second layer. Repeat layering, ending with pudding mixture. Chill for 30 minutes. 4. Garnish with toasted almonds and pineapple slices, if desired. Serves 12.