Ingredients:

3 cups of fresh or canned pineapple

2 cups cold milk

1 small box coconut cream instant pudding

2 tubs of Cool Whip

1 frozen pound cake, thawed and cut into 1 inch pieces

coconut flakes

 

Directions:

Combine milk with pudding mix in a LARGE mixing bowl and whisk for 3 minutes. Gently stir in 1 tub of the Cool Whip. Place half of the pound cake in a large serving bowl. Layer half the pineapple and pudding mix over the pound  cake. Repeat with rest of pound cake, pineapple and pudding mix. Top with 2^nd tub of Cool Whip and a layer of coconut flakes. Serve immediately or refrigerate until ready to serve.

 

(Pretty served in a glass bowl)

 

Submitted by Wanda S. Hurley