Ingredients:

1 lb. pound cake

1 8 oz. container Cool Whip

1 lg. can pineapple tidbits

1 lg. jar maraschino cherries

1 regular pkg. instant vanilla pudding

1/4 cup brown sugar

1 cup milk

 

Directions:

Cut and cube pound cake. Chop cherries. Drain pineapple (reserving 3/4 cup of juice). Mix brown sugar with pineapple juice. Mix 1 cup of milk with pudding for 1 minute using a wire whisk. Set aside to thicken for 2 minutes, then fold in Cool Whip. Layer half of the cubed pound cake in the bottom of a trifle dish. Using a turkey baster, moisten the cubes with half of the pineapple juice mixture. Then layer the cherries and pineapple. Cover with 1/2 the pudding mixture. Begin again with the cubed pound cake, juice, cherries, pineapple and pudding mixture. Ending with pudding mixture on top.

 

Submitted by Pam Nebel