LINE 2-quart bowl with plastic wrap. Arrange about l6 pineapple slices on bottom and sides of lined bowl, pushing slices as closely together as possible. Place cherry half, cut side up, in center of each pineapple slice. POUR milk into large bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes Let stand 5 minutes. Fold in 1/2 of the whipped topping. SPREAD about 1/3 of the pudding mixture over pineapple in bowl. Place about 6 cake slices over pudding layer; press down gently. Arrange 5 pineapple slices over cake slices. Layer with 1/3 of the pudding mixture, 4 cake slices and remaining pineapple. Cover with remaining pudding; top with remaining cake slices. Press down gently. Cover with plastic wrap. Chill at least 1 hour. INVERT dessert onto serving platter. Carefully remove plastic wrap. Garnish with remaining whipped topping. MAKES 16 servings, Prep time: 30 minutes, Chill time: 1 hour From
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 7 (35%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 3.1mg||1 %|
|Sodium 19.9mg||1 %|
|Potassium 62mg||2 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.9g|
|Protein 1.3g||2 %|
Powered by: USDA Nutrition Database
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: 20
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