1 pk Jiffy cake mix
2 pk Banana pudding
1 1/3 c Milk
8 oz Cream cheese; softened
20 oz Pineapple pie filling
Cool Whip
Nuts; chopped
Maraschino cherries; chopped
Follow directions on box of Jiffy cake mix. Pour into 9×13″ greased and
floured pan. Bake for 20 minutes at 350~. Allow to cool. Combine banana
pudding with milk. Beat in softened cream cheese. Spread half of this mix
over the cooled cake. Top with pineapple pie filling. Top with other half
of cheese mixture. Spread Cool Whip over all. Garnish with chopped nuts and
maraschino cherries.
IMPORTANT: Must use Jiffy cake mix, as cake cannot rise to high in pan.
Otherwise cannot add all the layers. Jiffy cake makes smaller cakes.
Mom Anderson.
Yields
16 Servings