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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I think I originally got this recipe out of a magazine years ago. I almost always make this for Easter dinner. Ingredients:
1 (15 ounce) can crushed pineapple |
16 ounces frozen pound cake, thawed (sara lee) |
1 (8 ounce) container cool whip |
1 (3 1/2 ounce) package vanilla instant pudding mix |
1 teaspoon almond extract |
1/4 cup toasted almond |
Directions:
1. Drain the pineapple and mix the juice with the almond extract.
2. Slice the pound cake into three layers.
3. Drizzle the pineapple juice over the cake layers.
4. Combine the pineapple, pudding mix and Cool Whip and spread between the cake layers and over the top and sides.
5. Sprinkle with almonds and refrigerate at least 1 hour before serving.
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