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Pineapple Bombe Recipe
|Canned pineapple slices||40 Ounce, drained (Two 20 Ounce Each Cans)|
|Maraschino cherries||8 , stemmed and halved|
|Cold milk||2 1⁄2 Cup (40 tbs)|
|Instant pudding and pie filling||6 Ounce (Jell-O, French Vanilla Or Vanilla Flavor, Two 3 Ounce Each Packages)|
|Cool whip whipped topping||8 Ounce, thawed (3 1/2 Cup)|
|Whipped topping||8 Ounce, thawed (3 1/2 Cups, Cool Whip)|
|Cake loaf||1 Pound, cut into 14 slices (About 12 Ounces)|
Serving size: Complete recipe
Calories 4708 Calories from Fat 1379
% Daily Value*
Total Fat 140 g215%
Saturated Fat 89.9 g449.3%
Trans Fat 0 g
Cholesterol 56.5 mg
Sodium 2803.5 mg116.8%
Total Carbohydrates 809 g269.7%
Dietary Fiber 10.9 g43.6%
Sugars 576.9 g
Protein 35 g70.2%
Vitamin A 11.9% Vitamin C 192.6%
Calcium 66% Iron 35.5%
*Based on a 2000 Calorie diet
Arrange about 16 pineapple slices on bottom and sides of lined bowl, pushing slices as closely together as possible.
Place cherry half, cut side up, in center of each pineapple slice.
POUR milk into large bowl.
Add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes.
Let stand 5 minutes.
Fold in 1/2 of the whipped topping.
SPREAD about 1/3 of the pudding mixture over pineapple in bowl.
Place about 6 cake slices over pudding layer; press down gently.
Arrange 5 pineapple slices over cake slices.
Layer with 1/3 of the pudding mixture, 4 cake slices and remaining pineapple.
Cover with remaining pudding; top with remaining cake slices.
Press down gently.
Cover with plastic wrap.
Chill at least 1 hour.
INVERT dessert onto serving platter.
Carefully remove plastic wrap.
Garnish with remaining whipped topping.