Pineapple Pudding

Two 21-ounce cans cherry pie filling
Three 1/2 ounce boxes vanilla instant pudding
One 8-ounce package cream cheese, softened
3 cups milk
One 12-ounce box vanilla wafers
3 large, ripe bananas
One 8-ounce can crushed pineapple, drained
One 8-ounce container Cool Whip
1/4 cup powdered sugar
1/4 teaspoon almond extract

Place vanilla wafers side by side in 9 x 12 inch Pyrex pan. Heat the 2 cans of pie filling in a saucepan. Spoon carefully while hot over he wafers. Allow the filling to cool. Slice bananas and put over pie filling. Beat together softened cream cheese, milk and pudding; blend well. Put pineapple over bananas. Now add your pudding mixture. Line about 28-30 vanilla wafers around the dish to decorate. Stir 1/4 cup powdered sugar and almond extract into Cool Whip. Top the pudding mixture with Cool Whip mixture.

Serves 12-16.

Return To:

Cajun Country -- New Iberia, Louisiana