pineapple icebox cake

How To Make pineapple icebox cake

• 1

  in 2 quart saucepan, cook pudding mix, milk and pineapple juice as directed on box.
• 2

  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.
• 3

  in chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. add powdered sugar, beat until incorporated.
• 4

  to serve, carefully remove side of spring form pan. top cake with whipped cream just before serving.
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