From Paulette Vickery's Recipe Collection

JELLO: PINEAPPLE BALM

desserts, fruits

2 can pineapple slices, 20oz
8 each marischeno cherries halved,
2 1/2 cup cold milk
2 pkg french vanilla pudding small
1 pkg cool whip, 8oz
1 each pound cake loaf, 12oz

Line a 2 quart bowl with plastic wrap. Arrange about 16 pineapple slices on bottom and sides of lined bowl, pushing slices as closely to gether as possible. Place 1 cherry half, cut side up, in center of each pineapple slice. Pour milk into large bowl. Add pudding mix, and beat with a wire whisk until well blended, 1-2 minutes. Let stand 5 minutes. Fold in one half of the cool whip. Spread about one third of the pudding mixture over pineapple in bowl. Slice pound cake loaf into 14 slices. Place about 6 slices over pudding layer. Press down gently. Arrange 5 pineapple slices over cake slices. Layer with one third of the pudding mixture, 4 cake slices, and remaining pineapple. Cover with remaining pudding, top with remaining cake slices, and press down gently. Cover with plastic wrap, chill at least 1 hour. Invert dessert onto serving platter, carefully remove plastic wrap, and garnish with remaining cool whip.

Yield: 16 servings




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