Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Brown sugar -4 serving size
20 oz Pineapple chunks; drain and 8 oz Cool whip; thawed
-reserve 3/4 cup juice 12 oz Pound cake; cubed
1 c Milk 1 c Pecans; toasted and divided
1 pk Vanilla instant pudding; 1/2 c Maraschino cherries

Stir brown sugar into reserved pineapple juice until completely
dissolved; set aside. Pour milk into medium bowl. Add pudding mix.
Beat with wire wisk 30 seconds. Let stand 2 minutes or until
thickened. Gently stir in cool whip until smooth. Arrange 1/2 of the
cake cubes in a 3 qt serving bowl. Drizzle 1/2 of the juice mixture
over cake. Layer 1/2 of the pineapple chunks, pecans, chopped
cherries and pudding mixture over cake. Repeat layers, drizzling cake
with remaining juice and ending with pudding mixture. Refrigerate 1
hour or until ready to serve. Garnish with pineapple slices and
cherries to resemble a sunburst. Store in fridge. Source: Jello ad
Submitted By MEG ANTCZAK On 03-24-95

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