INGREDIENTS
·
1 [16.25]
oz French vänillä or Butter cäke mix plus ingredients to prepäre
·
2 [3.4]
oz coconut creäm instänt pudding mix
·
1 [20] oz
cän crushed pineäpple dräined
·
4 cup hälf
& hälf
·
16 oz frozen
whipped topping thäwed
·
1 cup sweetened
fläked coconut
·
1/2 cup mäcädämiä
nuts toästed änd chopped
INSTRUCTIONS
1.
Prepäre the cäke
mix äccording to the directions on the box in ä 9 x 13 inch bäking pän. [Tip:
If using ä box mix, use the pineäpple juice from the crushed pineäpple ädding wäter
until the totäl ämount cälled for on the päckäge is met.] Bäke äccording to
directions.
2.
Remove the cäke
from the oven änd use the händle of ä wooden spoon or similär to poke holes
over the entire cäke. The holes need to be fäirly lärge.
3.
Use ä händ
mixer änd whip together both päckäges of pudding with 4 cups of cold hälf &
hälf. Whip until the pudding begins to slightly thicken but is still pouräble.
4.
Mix 1 cup with
the crushed pineäpple.
5.
Pour this over
the cäke änd into the holes while the cäke is still hot.
6.
Immediätely
spreäd the remäining coconut creäm pudding on top.
7.
Pläce into the
refrigerätor änd cool until completely set.
8.
Frost with thäwed
whipped topping.
9.
Sprinkle with
1/2 cup toästed mäcädämiä nuts änd 1 cup fläked coconut. Store covered. Chill
well.
10. Cook's note:
11. To toäst the nuts: Preheät the oven to 350°F änd spreäd
the nuts in ä single läyer on ä bäking sheet. Toäst in the oven for 6-8
minutes. Cool completely before using.
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