It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pineapple Crush Cake
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- #81431
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 box (18.25 ounce size) pineapple or lemon cake mix
8 ounces cream cheese
1 small box instant vanilla pudding mix
2 cups chilled milk
1 can (4 ounce size) crushed pineapple, drained
1 container (large) whipped topping
directions
Make cake according to directions on package. Bake in a 13 x 9-inch pan which has been greased and lined with wax paper. Let cake cool and place in refrigerator for several hours. Split the cake, making 2 layers. Cooling makes it easier to split.
For the filling, beat cream cheese until fluffy; add to this the instant vanilla pudding and cold milk. Mix or beat mixture in a small bowl for 2 minutes on medium speed. Spread on cooled half of cake.
Spoon over filling mixture the can of drained crushed pineapple. Top with the other half of the cake. Spread whipped topping over sides and top of cake.
Store in refrigerator overnight. This is better made the day before you serve it.
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nutrition data
Nutritional data has not been calculated yet.
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