- 1 can pineapple (in own juice)
- 1 lemon pound cake (or sugar-free angel food cake)
- 1 package vanilla sugar-free pudding
- 1 small container of sugar-free cool whip
- 1 cup chopped nuts
Drain pineapple, save juice. 2. Slice pound cake (medium-size slice) and layer in bottom of square or rectangular dish. 3. Pour small amount of pineapple juice over cake. 4. Fix pudding as directed, layer on top of pound cake. 5. Layer pineapple on top of pudding, keep layering, starting with pound cake, until almost to the top of the dish. 6. Final layer, end with layer of pound cake on top cover with cool whip, sprinkle with chopped nuts. 7. Refrigerate before serving.