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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 25 |
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Not only is this dessert cool and creamy, it's a conversation piece when presented in a punch bowl!Juanita Davis, Martin, Tennessee Ingredients:
1 package yellow cake mix (regular size) |
2 packages (3.4 ounces each) instant vanilla pudding mix |
2 cans (21 ounces each) cherry pie filling |
2 cans (20 ounces each) crushed pineapple, drained |
2 cartons (16 ounces each) frozen whipped topping, thawed |
2 cups chopped pecans |
Directions:
1. Prepare and bake cake according to package directions for a 13-in. x 9-in. pan. Cool on a wire rack. Meanwhile, prepare pudding according to package directions.
2. Cut cake into 1-1/2-in. cubes; place a third of the cubes in an 8-qt. punch bowl. Top with a third of the pie filling, pineapple, pudding, whipped topping and pecans; repeat layers twice. Cover and refrigerate until serving. Yield: 25-30 servings.
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