Monday, December 10, 2007

Wialua Delight

-Thomalee Abraham

1 Yellow Cake Mix (plus oil, eggs, etc)
1 (8 oz) can crushed pineapple, undrained*
1 (3.9 oz) package instant vanilla or banana pudding (plus milk)
1 banana, sliced*
1 container Cool Whip, thawed
1/2 cup coconut, toasted*

Mix and bake cake according to directions on package (9x13), cool.
Punch holes in cake with the end of a wooden spoon.
Pour pineapple and juice evenly over cake.
Make pudding according to package directions and spread over cake.
Slice bananas on top of pudding.
Spread Cool Whip on top of bananas.
Sprinkle with toasted coconut.
Refrigerate until ready to serve.

* You can also use a 20 oz can if you like more pineapple
* Skip the bananas and just use banana pudding if you plan on having leftovers
* To toast coconut, spread on baking sheet and bake at 325* for about 5 minutes, until light brown
* Bake in a cookie sheet (10-12 min) and use a large container of Cool Whip to stretch the number of servings.

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