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
Preparation
In 2-quart saucepan, cook pudding mix, milk and pineapple juice as directed on box.
In 9-inch springform pan, place a single layer of cookies. Top with a single layer of pineapple. Pour 2 cups of the cooked pudding on top. Repeat layers, using remaining cookies, pineapple and pudding (you will be short 1 pineapple slice on top; add extra cookies to this spot). Cover; refrigerate at least 8 hours or overnight.
In chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add powdered sugar; beat until incorporated.
To serve, carefully remove side of springform pan. Top cake with whipped cream just before serving.
