1 box Duncan Hines butter cake mix
1 6 oz box lemon gelatin (dry)
2 cups hot water
1 4 oz box French Vanilla instant pudding (dry)
1 – 12 oz container cool whip
1 Large (15 oz) can crushed pineapple
Bake cake mix according to directions. While still warm, mix gelatin with hot water; cool gelatin liquid until luke warm. Punch holes into cake with fork, and pour gelatin over top of cake. Let cool completely.
Drain pineapple (save juice) and mix with instant pudding. Add cool whip and mix well. If too stiff, add a little pineapple juice. Spread on cooled cake. Refrigerate.
black bean and vegetable bake
6 days ago
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