2 box(6 serving size each) vanilla pudding and pie filling (not instant)
5 1/4 cmilk
3/4 cpineapple juice
2 can(s)(20 oz each) sliced pine apple, drained
1 box(12 oz) vanilla wafer cookies
2 cwhipping cream
2 Tbsppowdered sugar
How to Make Pineapple Icebox Cake
- in 2 quart saucepan, cook pudding mix, milk and pineapple juice as directed on box.
- in 9 inch spring form pan, place a single layer of cookies. top with a single layer of pineapple. pour 2 cups of the cooked pudding on top. repeat layers, using remaining cookies, pineapple and pudding (you will be short 1 pineapple slice on top, add extra cookies to this spot). cover and refrigerate at least 8 hours or overnight.
- in chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. add powdered sugar, beat until incorporated.
- to serve, carefully remove side of spring form pan. top cake with whipped cream just before serving.