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.