MIX dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers 2 times.
REFRIGRATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 10|
|Calories from Fat: 29 (18%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.4mg||0 %|
|Sodium 242.5mg||8 %|
|Potassium 126.1mg||3 %|
|Total Carbohydrate 32g||9 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 31.1g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 163
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