Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Butter Cake with Pudding, Fruit, and Cool Whip
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1 Duncan Hines Butter Cake Mix |
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1 box Vanilla Jello Instant Pudding |
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1 large can crushed pineapple, drained |
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2-4 bananas, sliced |
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2 (10 ounce) packages Birds Eye frozen strawberries, thawed, NOT DRAINED |
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1 (8 ounce) carton cool whip |
Make cake according to package directions and bake in 13 x 9 pan. Cool. Poke holes in cake with fork.
Spread strawberries and syrup over cake.
Top strawberries with crushed pineapple.
Slice Bananas on top of Pineapple.
Make pudding according to package directions. Let sit one minute and then pour over bananas.
Top with cool whip and refrigerate until cold.
To serve, cut into large squares. Place small amount of Hershey’s chocolate syrup in the middle of the piece, top with a strawberry, and serve.
Five Stars *****
NOTE: We had this dessert at Carrabbas and the server told us how it was made. When I made it I used a 3-ounce package of Jello and Michael thinks I needed the 6-ounce package instead. They said not to use fresh strawberries but to use the Birds Eye with the syrup and pour it over the cake first. If you put the pudding first they said it made a barrier for the other flavors to seep down into the cake. I used pineapple in its own juice, but she also said to use it in heavy syrup for a sweeter taste. It is SO GOOD!!!