Pat's Refreshing Spring Dessert 🍰🌸

Get ready to indulge in a delightful Spring treat that's perfect for potlucks, picnics, or any festive gathering! This layered dessert is light, creamy, and packed with flavor, making it a refreshing choice as the weather warms up. With layers of cake, creamy pudding, and fruity pineapple, it's sure to impress your family and friends!

Ingredients

For the base

1 small white or yellow cake mix (like Jiffy)
2 cups milk

For the pudding layer

8 oz. cream cheese, very soft
1 small instant vanilla pudding

For the topping

1 large can of crushed pineapple, drained
4 cups whipped topping
½ cup chopped nuts or shredded coconut (or both!)

Instructions

Prepare the Cake: Preheat the oven to 350°F (175°C). Prepare the cake mix as directed on the package. Pour the batter into a greased and floured 9x13 inch pan and bake for about 15 minutes, or until a toothpick inserted in the center comes out clean.

🥄 Be sure to let the cake cool completely before adding the topping layers to prevent them from melting!
Make the Pudding: In a mixing bowl, blend the softened cream cheese and milk until smooth. Gradually whisk in the instant vanilla pudding mix. Beat until the mixture thickens to a creamy consistency.

💡 For a fluffier texture, use a hand mixer for this step. It makes a difference!
Layer It Up: Once the cake is cool, spread the cream cheese mixture evenly over the top.
- Next, layer the drained crushed pineapple over the pudding.
- Finally, spread the whipped topping on top of everything and sprinkle with the chopped nuts or coconut.
Chill and Serve: Refrigerate for at least an hour before serving. This allows the layers to set and the flavors to meld beautifully!

🧊 This dessert is best enjoyed chilled, making it a perfect refreshment for warm spring and summer days!

Variations

Add Fresh Fruits: Try adding fresh strawberries, blueberries, or sliced bananas along with the pineapple for extra flavor and a splash of color! 🍓
Gluten-Free: Substitute the cake mix with a gluten-free alternative. Make sure other ingredients, like pudding, are certified gluten-free.
Nut-Free: Skip the nuts or coconut to make it nut-free; it’s still delicious without!
Chocolate Lovers: Fold in chocolate chips to the creamy pudding layer for a rich chocolatey twist!

Enjoy this lovely Spring dessert and make every gathering a celebration of flavor! 🎉

All Revisions

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Here’s the text from the image: --- **SPRING DESSERT** 1 small white or yellow cake mix (like Jiffy) 8 oz. cream cheese, very soft 2 cups milk 1 small instant vanilla pudding 1 lg. can crushed pineapple, drained 4 cups whip topping ½ cup chopped nuts or coconut Prepare the cake mix as directed. Put in a 9x13 greased & floured pan, bake at 350°F for 15 minutes or until tested done. Cool cake completely. Blend together the softened cream cheese and milk, add pudding mix; continue beating until thick. Spread over the top of cake. Spread drained pineapple over the pudding mixture. Top with whipped topping. Sprinkle with chopped nuts or coconut or both if you like. Pat McCarty --- Let me know if you need anything else!

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# Pat's Refreshing Spring Dessert 🍰🌸 Get ready to indulge in a delightful Spring treat that's perfect for potlucks, picnics, or any festive gathering! This layered dessert is light, creamy, and packed with flavor, making it a refreshing choice as the weather warms up. With layers of cake, creamy pudding, and fruity pineapple, it's sure to impress your family and friends! ## Ingredients ### For the base - 1 small white or yellow cake mix (like Jiffy) - 2 cups milk ### For the pudding layer - 8 oz. cream cheese, very soft - 1 small instant vanilla pudding ### For the topping - 1 large can of crushed pineapple, drained - 4 cups whipped topping - ½ cup chopped nuts or shredded coconut (or both!) ## Instructions 1. **Prepare the Cake**: Preheat the oven to 350°F (175°C). Prepare the cake mix as directed on the package. Pour the batter into a greased and floured 9x13 inch pan and bake for about 15 minutes, or until a toothpick inserted in the center comes out clean. > 🥄 Be sure to let the cake cool completely before adding the topping layers to prevent them from melting! 2. **Make the Pudding**: In a mixing bowl, blend the softened cream cheese and milk until smooth. Gradually whisk in the instant vanilla pudding mix. Beat until the mixture thickens to a creamy consistency. > 💡 For a fluffier texture, use a hand mixer for this step. It makes a difference! 3. **Layer It Up**: Once the cake is cool, spread the cream cheese mixture evenly over the top. - Next, layer the drained crushed pineapple over the pudding. - Finally, spread the whipped topping on top of everything and sprinkle with the chopped nuts or coconut. 4. **Chill and Serve**: Refrigerate for at least an hour before serving. This allows the layers to set and the flavors to meld beautifully! > 🧊 This dessert is best enjoyed chilled, making it a perfect refreshment for warm spring and summer days! ## Variations - **Add Fresh Fruits**: Try adding fresh strawberries, blueberries, or sliced bananas along with the pineapple for extra flavor and a splash of color! 🍓 - **Gluten-Free**: Substitute the cake mix with a gluten-free alternative. Make sure other ingredients, like pudding, are certified gluten-free. - **Nut-Free**: Skip the nuts or coconut to make it nut-free; it’s still delicious without! - **Chocolate Lovers**: Fold in chocolate chips to the creamy pudding layer for a rich chocolatey twist! Enjoy this lovely Spring dessert and make every gathering a celebration of flavor! 🎉

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Pat's Spring Dessert

Gallagher Kitchen