December 24, 2014

Pineapple Mansion Cake

1 (16 oz) carton Cool Whip, thawed

1 c Sour Cream

1 pkg (3.4 oz) Instant Vanilla Pudding Mix

1 (8 oz) can Crushed Pineapple, drained
24 whole Graham Crackers
Walnuts and Maraschino Cherries, for garnish
In large bowl, mix Cool Whip, sour cream, and pudding mix until well blended. Fold in pineapple. Spoon into Ziploc bag and cut off corner of bag for piping. On large serving plate or dish, arrange 4 graham crackers in a rectangle. Pipe about 1 c of pudding mix onto crackers. Top with 4 more crackers and repeat. Repeat each layer 5 times. Cover and refrigerate 8 hrs or overnight. Remove from fridge and let sit 15 min to soften. Garnish with nuts and cherries if desired.