Monday, May 4, 2015

PINEAPPLE FREEZER CAKE

Note: This recipe goes together quickly and you don't even have to turn on your oven. It does need to freeze 6 hours before serving.

  • 2 (3-ounce) packages ladyfingers, split in half (see Note)
  • 1 (20-ounce) can crushed pineapple, drained
  • 1 (4-1/2-serving-size) package instant vanilla pudding and pie filling
  • 1 (8-ounce) container frozen whipped topping, thawed

    1. Line a 9- x 5-inch loaf pan with plastic wrap, then line the bottom and sides of the pan with ladyfingers.
       
    2. In a large bowl, combine pineapple and pudding mix; mix well then fold in the whipped topping. Spread one-third of the mixture over the bottom layer of ladyfingers, then repeat layers 2 more times with pineapple mixture and ladyfingers, ending with a layer of ladyfingers.
       
    3. Cover and freeze at least 6 hours, or overnight.
       
    4. To serve, invert over a serving platter, remove pan and plastic wrap, then slice.
    Notes
    • Make sure to use the soft, spongy ladyfingers, not the hard biscuit type. If ladyfingers are unavailable, you can substitute cut-up pound cake.
       
    • Garnish with dollops of whipped cream and maraschino cherries, if desired before serving.

    Source: This is a recipe I got years ago from Mr. Food.

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