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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 10 |
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A yummy sounding dessert, which I have not tried yet. Will wait for warmer weather. I got it from a military commissary calendar Ingredients:
3 cups milk, cold |
5 1/8 ounces vanilla instant pudding mix (or chocolate) |
1 (8 ounce) can crushed pineapple, drained |
1 angel food cake, cut into cubes |
1 cup strawberry, sliced |
8 ounces whipped topping |
1 -2 banana, medium and firm, sliced |
1/4 cup pecans, chopped |
12 ounces hot fudge (can use jarred or homemade) |
Directions:
1. Whisk mild and pudding for 2 minutes in a large bowl. Stir in pineapple.
2. Place half of the angel food cake in a large glass bowl, preferrably a trifle bowl.
3. Spread 1/3 of the pudding mixture on top.
4. Cover with strawberriesHeat fudge topping according to microwave directions on the jar, just until pourable.
5. Pour half of the topping over previous layer.
6. Layer remaining cake cubes on top of the hot fudge layer.
7. Spread another 1/3 of the pudding mixture, top with sliced bananas; cover with remaining 1/3 of pudding mixture.
8. Spread whipped topping over all.
9. Drizzle with hot fudge topping and sprinkle with pecans.
10. Chill until serving. Garnish with strawberries and bananas just before serving.
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