Pudding Cake Truffle

This recipe was given to me by my sister in law 20 years back. It's amazing and I blame her for the 10 lb weight gain lol Though I'd make it for everyone for after our Easter Ham tonight.
Pudding Cake Truffle
This recipe was given to me by my sister in law 20 years back. It's amazing and I blame her for the 10 lb weight gain lol Though I'd make it for everyone for after our Easter Ham tonight.
Cooking Instructions
- 1
Make the cake set aside to cool for a few hours or overnight which is what I do. Its better firmed up a bit.
- 2
After completely cooled, cut cake into large chunks.
- 3
In a large pan, crumble the cake covering bottom and half way up.
- 4
Add pineapple chunks, spread evenly over the top. I sometimes use 2 cans depending on pan size.
- 5
Next layer is the pudding, completely cover everything, should be enough pudding to cover everything by a 1/2 inch if not more.
- 6
Next layer is the cherry pie filling, cover the pudding best you can, depending on size of pan I sometimes need 2 cans.
- 7
Last layer, Cover completely with Coolwhip. Smooth out with a spoon.
- 8
If you wish add sprinkles or whatever decorations you choose.
- 9
Let sit for at least 4 hours in refrigerator to chill and set up firm. I know it's tempting but don't skip this step lol.
- 10
Enjoy!
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