Ingredients
5 individual cream-filled sponge cakes, split in half lengthwise or 7 slices pound cake (about 3/4 inch thick)1 can (20 ounces) crushed pineapple, drained1-1/2 cups cold milk1 package (3.4 ounces) instant vanilla pudding mix2 cups whipped topping, divided1/2 cup chopped walnuts
Preparation
Place cake in an ungreased 11x7-in. dish. Top with pineapple; cover and set aside.
In a bowl, beat milk and pudding mix until smooth. Fold in 1/2 cup whipped topping; pour over pineapple. Spread remaining whipped topping over pudding. Sprinkle with nuts. Chill until serving.
