Pineapple Cream on Pound Cake

This is my favorite easy-to-make dessert when I’m in a pinch and want to serve something fast and refreshing.  All it takes is assembly, no baking involved.  I used a store-bought butter pound cake and the cream is three simple ingredients; crushed pineapple, vanilla instant pudding and whipped topping.

You can make this exact same dessert in the form of a trifle, which makes for a beautiful presentation.

Anyway you make it, the pineapple cream will stand out as being the star in this dessert.  It is creamy, but light.  It’s sweetness balances well with the tart berries and adds moisture to the heavier pound cake.  No one will go away unsatisfied with this dessert.  Enjoy!

Pineapple Cream on Pound Cake

1 can (20 oz.)  Crushed Pineapple, with juice

1 pkg.  (3.4 oz.) Vanilla Flavor Instant Pudding

4 cups whipped topping

1 loaf store bought pound cake

fresh berries (sliced strawberries, blueberries, raspberries, blackberries)

Mix pineapple and dry pudding mix in medium bowl with whisk until well blended. Stir in whipped topping.  Slice pound cake and place on plate.  Spoon on pineapple cream and top with fresh berries.  Serves 6-8.

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