Creamy Pineapple Cake

Name: Creamy Pineapple Cake
Ingredients: 5 individual cream-filled sponge cakes, split in half lengthwise or 7 slices pound cake (about 3/4 inch thick); 1 can (20 ounces) crushed pineapple, drained; 1-1/2 cups cold milk; 1 package (3.4 ounces) instant vanilla pudding mix; 2 cups whipped topping, divided; 1/2 cup chopped walnuts

6 ingredients

2 steps

Ingredients

5 individual cream-filled sponge cakes, split in half lengthwise or 7 slices pound cake (about 3/4 inch thick)
1 can (20 ounces) crushed pineapple, drained
1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
2 cups whipped topping, divided
1/2 cup chopped walnuts

Directions

1

Place cake in an ungreased 11x7-in. dish. Top with pineapple; cover and set aside.
2

In a bowl, beat milk and pudding mix until smooth. Fold in 1/2 cup whipped topping; pour over pineapple. Spread remaining whipped topping over pudding. Sprinkle with nuts. Chill until serving.