Molded Pineapple Cream Cake Recipe

• 1 (20 ounce.) can crushed pineapple
• 1 pkg. vanilla pudding & pie filling mix
• 2 c. heavy cream, whipped
• 1/2 c. quartered maraschino cherries
• Purchased orange chiffon cake or possibly half of one baked from recipe in this book
• Whole maraschino cherries (opt.)

1. Combine first 2 ingredients in saucepan and cook, stirring till clear and thickened.
2. Cold; then refrigeratewell.
3. Mix in whipped cream and some cherries.
4. Break cake in about 1 1/2" pcs.
5. Line 2 1/2 qt oval dish about 3" deep with plastic wrap, allowing sufficient to cover cake when dish is filled.
6. Making 2 layers, pack dish, alternating cake and pudding mix.
7. Tuck cherry quarters around sides of dish when filling.
8. Spread any leftover mix on top and add in some of remaining cake.
9. Bring plastic over top and pat lightly.
10. Refrigeratewell, preferably overnight.
11. Turn out on serving dish and peel off plastic.
12. Decorate with a few whole cherries, if you like.
13. Makes 16 servings.

pineapple, vanilla pudding, heavy cream, maraschino cherries, orange chiffon cake, maraschino cherries

Taken from cookeatshare.com/recipes/molded-pineapple-cream-cake-29052 (may not work)