I remember my mom using her punch bowl for things other than just punch. She would make a dessert similar to this that used chocolate pudding in place of the pie filling. She would dump it all into the punch bowl and it was always the crowning glory on the dessert table.
This recipe has been a great hit over at Cooking With K! It has received lots of wonderful feedback – let’s have a look at what some of the readers have said about it:
Oh yes that would be very yummy!!! I think I may just pull up a spoon and dish myself into a bliss 🙂
This looks and sounds really good! It kind of reminds me of trifle.
Looks lovely, almost too pretty to eat. Thanks for sharing!
Ingredients
1 18.25 oz. package Betty Crocker yellow cake mix and all the ingredients that make the cake
1 20 oz. can Dole crushed pineapple, drained
1 5 oz. package Jell-O instant vanilla pudding mix
1 21 oz. can Comstock Strawberry Pie Filling or Cherry
1 16 oz. pkg. frozen Cool whip, thawed
Instructions:
Prepare the cake mix as directed by the package directions.
Bake in a 9×13 inch pan. Cool the cake; set aside.
Prepare the vanilla pudding according to package directions; set aside.
Crumble the cake in large chunks into the bottom of the punch bowl.
Spoon the pineapple over the cake, pour the pudding over the pineapple, spoon the strawberry pie filling over the pudding, then top with the whipped topping.
Place in the refrigerator overnight or at least for 2 hours.
Quick Tip: Any flavor of cake mix or pudding can be used to make this your own. Try different flavors such as chocolate and strawberry.
Recipe and photo courtesy of Cooking with K
The picture look like fresh strawberries and chunks of pineapple.