Pineapple Freezer Cake
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When it's hot out and we don't want to to turn on the oven, how do we make a special cake? We pop it in the freezer! Our Pineapple Freezer Cake is one of our most popular no-bake desserts. Give it a try and you'll understand why!
What You'll Need
- 2 (3-ounce) packages ladyfingers, split in half (see Note)
- 1 (20-ounce) can crushed pineapple, drained
- 1 (4-1/2-serving-size) package instant vanilla pudding and pie filling
- 1 (8-ounce) container frozen whipped topping, thawed
What to Do
- Line a 9- x 5-inch loaf pan with plastic wrap, then line the bottom and sides of the pan with ladyfingers.
- In a large bowl, combine pineapple and 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 with pineapple mixture and ladyfingers, ending with a layer of ladyfingers.
- Cover and freeze at least 6 hours, or overnight.
- To serve, invert over a serving platter, remove pan and plastic wrap, then slice.
- Make sure to use the soft, spongy ladyfingers, not the hard biscuit type. If ladyfingers are unavailable, you can substitute cut-up poundcake.
- Garnish with dollops of whipped cream and maraschino cherries for an extra-special look!
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