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Pineapple Freezer Cake

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Pineapple Freezer Cake

When it's hot out and we don't want to turn on the oven, how do we bake a special cake? We pop it in the freezer! Yep, trust us by making Pineapple Freezer Cake.

Serves: 8

Chilling Time: 2 hr

Ingredients
  • 2 (3-ounce) packages ladyfingers, split in half (see Note)
  • 1 (20-ounce) can crushed pineapple, drained
  • 1 (4-1/2 cup serving size) package instant vanilla pudding and pie filling
  • 1 (8-ounce) container frozen whipped topping, thawed
Instructions
  1. Line a 9- x 5-inch loaf pan with plastic wrap then line the bottom and sides of the pan with ladyfingers.
     
  2. In a large bowl, combine the pineapple and dry pudding mix; mix well then fold in the whipped topping. Spread one-third of the mixture over the bottom layer of ladyfingers then repeat layers 2 more times, ending with a layer of ladyfingers.
     
  3. Cover and freeze for at least 6 hours, or overnight.
     
  4. To serve, invert over a serving platter, remove pan and plastic wrap, then slice.
Notes
  • Make sure to use the soft, spongy ladyfingers, and not the hard biscuit type. If ladyfingers are unavailable, you can substitute cut-up poundcake.
     
  • Garnish with dollops of whipped cream and maraschino cherries.

OOH ITS SO GOOD!

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