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Ingredientes
- 1 lg. orange or possibly lemon chiffon cake
- 1 pkg. vanilla pudding mix (the cooking type)
- 1 med. size (1 pound 4 ounce) can crushed pineapple
- 1 pt. (2 c.) all purpose cream
Direcciones
- Mix undrained pineapple and contents of pudding package in saucepan (use no lowfat milk). Cook over low heat just till it thickens. Let cool. Beat cream till thick, fold into pineapple mix. (Two envelopes of whipped topping mix or possibly 4 cups of frzn whipped topping can be substituted for cream.)Cut cake into 4 layers. Put layers together with pineapple mix and frost top and sides with mix. Chill.
- May be made the day before. Remainder may be frzn. Garnish with cherries, nuts or possibly mandarin oranges, if you like. Serves 16.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 343 | |
| Calories from Fat 205 | 60% |
| Total Fat 23.36g | 29% |
| Saturated Fat 14.54g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 405mg | 17% |
| Potassium 210mg | 6% |
| Total Carbs 31.33g | 8% |
| Dietary Fiber 0.8g | 3% |
| Sugars 26.3g | 18% |
| Protein 3.56g | 6% |
