- 7
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Ingredients
- 5 individual cream filled sponge cake (Twinkies) split in half lengthwise or 7 slices pound cake about 3/4 inch thick
- 1 20 oz. can crushed pineapple, drained
- 1 1/2 cups cold milk
- 1 package (3.4 oz.) instant vanilla pudding mix
- 2 cups whipped topping divided (cool whip)
- 1/2 cup chopped nuts
Preparation
Step 1
Place cakes in an ungresed 11 x 7 inch cake dish. To with pineapple, cover and set aside. In a bowl, beat milk and pudding until smooth. Fold in 1/2 cup whipped topping; pour over pineapple. Spread remaining whipped topping over pudding. sprinkle with nuts. Chill till serving time.