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Ingredientes
- 1 baked 9x13 yellow cake, cooled
- 1 box coconut cream pudding mix cooked with 1 3/4 c. cool lowfat milk and chilled
- 1 (20 ounce.) can crushed pineapple (liquid removed)
- 1 (8 ounce.) carton non-dairy topping whipped stiff or possibly use reg. whipping cream
- 1/4 c. toasted coconut
- 1/2 c. minced nuts
- 20 maraschino cherry halves, well liquid removed
Direcciones
- Dump cake upside down on a tray. Spread pudding over cake that has been cooled. Spread pineapple carefully over pudding. Let set 1 hour.
- Then spread whipped cream over pineapple. Sprinkle coconut and nuts next. Then the cherries in even rows for serving. Chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 6 servings | |
| Calories 306 | |
| Calories from Fat 103 | 34% |
| Total Fat 11.9g | 15% |
| Saturated Fat 5.94g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 277mg | 12% |
| Potassium 239mg | 7% |
| Total Carbs 48.79g | 13% |
| Dietary Fiber 2.7g | 9% |
| Sugars 38.26g | 26% |
| Protein 3.69g | 6% |
