Recipe - Pineapple Bombe

2 cn (20oz) pineapple slices;
drained
8 Maraschino cherries; stemmed
and halved
2 One half cup Cold milk
2 pack (4serving size) JellO
instant pudding and pie
filling; French vanilla or
vanilla flavor
8 ounce Cool Whip whipped topping;
thawed
1 Pound cake loaf (about
12oz); cut into 14 slices

LINE 2quart bowl with plastic wrap. Arrange about l6 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 One half 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.

MAKES 16 servings, Prep time: 30 minutes, Chill time: 1 hour

From Favorite Recipes: JellO Easy Entertaining. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.