Pineapple Bombe

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1 Pound cake loaf (about
8 Maraschino cherries; stemmed
8 oz Cool Whip whipped topping;
2 cn (20-oz) pineapple slices;
2 1/2 c Cold milk
2 pk (4-serving size) Jell-O

Original recipe makes 16 Servings



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 . Downloaded from Glens MM Recipe Archive, G Internet.

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Calories Per Serving: 20 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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