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Pineapple Icebox Cake
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Prep Time:
15 minutes
Total Time:
8 hours 15 minutes
Tropical pineapple icebox cake with vanilla wafers and pudding mix - a refreshing summer treat for any evening.
Ingredients:
  • 2 boxes (6-serving size each) vanilla pudding and pie filling mix (not instant)
  • 5 1/4 cups milk
  • 3/4 cup pineapple juice
  • 2 cans (20 oz each) sliced pineapple, drained
  • 1 box (12 oz) vanilla wafer cookies
  • 2 cups whipping cream
  • 2 tablespoons powdered sugar
Instructions:
  • In a 2-quart saucepan, prepare pudding mix with milk and pineapple juice following the instructions on the box.
  • Step up your dessert game by assembling a delectable treat in a 9-inch springform pan. Begin with a luscious layer of cookies, followed by slices of pineapple. Drizzle 2 cups of the prepared pudding on top. Continue layering with the rest of the cookies, pineapple, and pudding, making adjustments as needed. Refrigerate for at least 8 hours or, ideally, overnight for a perfectly chilled and flavorful dessert.
  • In a cool bowl, whip the cream using an electric mixer until soft peaks form. Mix in the powdered sugar until well combined.
  • Carefully release the springform pan and generously top the cake with freshly whipped cream right before serving.

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