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Tuesday, April 17, 2012

Mini Pineapple Pudding Cakes

I found a recipe a few weeks back in the coupon circular from Dole. It called for using an angel food cake, cutting it into thirds and layering the filling. Not really wanting a big cake, I opted for single serving sponge cakes. After all, it was really just the filling that I wanted to try anyways.


20oz Dole Crushed Pineapple
1 pkg Jello Vanilla Instant Pudding
1 cup Cool Whip, thawed
6 mini sponge cakes

In a large bowl combine the pineapple and vanilla pudding until well combined. Chill for 1 hour. 
After the hour gently fold in the Cool Whip.

Spoon the filling into the mini shells and top with you preferred fruit. I used frozen blueberries..yumm!

This recipe is so easy peasy lemon sqeezy and the flavor is light and airy. Perfect dessert for a summer bbq!!


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