Yield: 1 Servings
|1||Frozen Sara Lee Original All Butter Pound Cake|
|¼ cup||Orange juice|
|½ cup||Strawberry preserves|
|2 cups||Vanilla pudding|
|1||Carton Whipped Topping, 8 Oz.|
|1 can||Crushed pineapple, 20 oz.|
Slice pound cake into 10 slices and cube. Place half of pound cake cubes in 2½ quart glass bowl; sprinkle with half of orange juice. Spoon half of strawberry preserves over pound cake cubes, then layer on half of vanilla pudding, half of whipped topping, half of pineapple and all of banana.
Repeat layers. Refrigerate covered 2 hours to blend flavors.
Recipe by: English
Posted to MC-Recipe Digest V1 #496 by Sherry Zeiss <zeiss@...> on Mar 2, 1997.