We used the recipe from my friend Dianne Mildenstein at my son Jonathan's wedding reception. We took the basic recipe and made a blueberry dessert, and a chocolate raspberry dessert.
Ingredients:
1 box yellow cake
2 small boxes instant pistachio pudding
1 -- 8 ounce package of cream cheese (softened)
1 can crushed pineapple (well drained)
16 ounce Cool Whip
Coconut
Directions:
Bake yellow cake in a jelly roll pan, according to box instructions (I use a pampered chef stoneware jelly roll pan and bake at 400 degrees for 18 minutes). Cool cake completely. Prepare pudding according to pie directions. Blend in softened cream cheese. Drain pineapple for about one hour. Thaw cool whip. Place cake on the bottom, spread pudding cream cheese mixture evenly over cooled cake. Equally distribute or sprinkle pineapple over pudding layer. Spread cool whip over pineapple. Sprinkle coconut over top. Cut into squares, serve and enjoy!
This is best when assembled just before serving.
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