Pineapple bombe

16 Servings

Ingredients

Quantity Ingredient
2 cans (20-oz) pineapple slices; drained
8 Maraschino cherries; stemmed and halved
2½ cup Cold milk
2 packs (4-serving size) Jell-O instant pudding and pie filling; French vanilla or vanilla flavor
8 ounces Cool Whip whipped topping; thawed
1 Pound cake loaf (about 12-oz); cut into 14 slices

Directions

LINE 2-quart bowl with plastic wrap. Arrange about l6 pineapple slices on bottom and sides of lined bowl, pushing slices as closely together as possible. Place cherry half, cut side up, in center of each pineapple slice.

POUR milk into large bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes Let stand 5 minutes. Fold in ½ of the whipped topping.

SPREAD about ⅓ of the pudding mixture over pineapple in bowl. Place about 6 cake slices over pudding layer; press down gently. Arrange 5 pineapple slices over cake slices. Layer with ⅓ of the pudding mixture, 4 cake slices and remaining pineapple. Cover with remaining pudding; top with remaining cake slices. Press down gently. Cover with plastic wrap. Chill at least 1 hour.

INVERT dessert onto serving platter. Carefully remove plastic wrap.

Garnish with remaining whipped topping.

MAKES 16 servings, Prep time: 30 minutes, Chill time: 1 hour From <FavoriteRecipes:Jell-OEasyEntertaining>. Downloaded from Glen's MM Recipe Archive, .

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