|Cooking from an Italian Garden|
|by Jon Cohen|
This book features over 300 classic meatless recipes covering the geographical and culinary range of Italian cooking, from antipasti to desserts.
1 - 10 of 3,090 for pineapple cake whipped
Preheat oven to 350 degrees. Mix cake mix according to ... 4 layers. Drain pineapple, reserving liquid. ... fold in Cool Whip. Spread between ... and store in refrigerator.
Mix together cake mix, milk, and ... Cool cake. Spread pineapple over cake. Mix ... spread over pineapple. Spread Cool Whip over whole cake and refrigerate.
Drain pineapple from juice; set ... Fold in Cool Whip and torn cake. Line a ... or coconut. The cake will look like a baked Alaska but cooler and lighter.
Preheat oven to ... waxed paper. Blend cake mix, 1 egg ... cake. Spread crushed pineapple over pudding mixture. Spoon Cool Whip over pineapple. Sprinkle ... Cool Whip. Keep refrigerated.
Bake cake according to package ... is baking, cook pineapple and juice with ... pudding. Spread Cool Whip over banana layer. ... 4 hours before serving.
Prepare cake mix according to ... cup of milk and beat until creamy. Spread over cool cake. Spread pineapple. Top with Cool Whip. Refrigerate overnight.
Drain pineapple; catch 1 ... 4 layers of cake. Sweeten and whip cream barely stiff. ... with cream. Chill several hours or overnight. Serves 12 generously.
Bake cake as directed on ... spoon mix pudding-cream cheese mixture, Cool Whip, pineapple. Spread mixture on cooled cake. Refrigerate until ready to eat.
Beat together cake mix, eggs, oil, ... completely. Combine Cool Whip, vanilla pudding, and pineapple all together and ... freezer 30 minutes before using.
Martha Washington or a Jiffy cake mix or 1/2 ... mixture; add vanilla pudding; pour over cooled cake; add pineapple, Cool Whip and nuts. Chill. Call Fenton.
top of page