 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
|
This recipe was created when I was trying to use up leftovers. You can make it with cookies or bananas and pudding...anything goes!—Patricia Hardin, Seymour, Tennessee Ingredients:
1 package white cake mix (regular size) |
3-1/2 cups cold milk |
2 packages (3.4 ounces each) instant vanilla pudding mix |
1 can (20 ounces) crushed pineapple, drained |
1-1/2 cups flaked coconut |
1/3 cup chopped pecans |
1 carton (8 ounces) frozen whipped topping, thawed |
additional chopped pecans, optional |
Directions:
1. Bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool cake completely on a wire rack. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand 2 minutes or until soft-set. Fold in pineapple; cover and refrigerate. Fold coconut and nuts into whipped topping.
2. To assemble, cut the cake into 1-in. cubes; place half in a 5-qt. punch bowl. Top with half of the pudding mixture and half of the whipped topping mixture. Repeat layers. Sprinkle with additional pecans if desired. Cover and refrigerate until serving. Yield: 20-24 servings.
|
|