- 1 package (4 1/2 ozs) chocolate instant pudding
- 1 can (1 lb, 4 1/2 ozs) crushed pineapple, undrained
- 1 cup whipping cream, whipped
- 2 baked 8- or 9-inch layers white cake
Mix the dry pudding mix with the pineapple until well combined.
Fold in the whipped cream.
Spread between layers and on top and sides of cake.
Chill in refrigerator at least 1 hour before serving.
Yield:12 to 16 servings.