- 24
- Easy
- 20 mins
- 600 mins
- Budget Friendly
Ingredients
- Jell-O Layer
- 3 small packages Piña Colada or Island Pineapple Jell-O
- 20 ounce can pineapple tidbits drained reserve juice
- Pineapple juice with above reserved pineapple juice to make 3 cups
- Pudding Layer
- 2 cups milk
- 2 small boxes Cheesecake flavored instant pudding
- 8 ounce tub soft pineapple flavored cream cheese room temperature
- 14 ounce can sweetened condensed milk
- 12 ounce container frozen whipped topping thawed
- Top Layer
- 12 ounce container frozen whipped topping thawed
Preparation
Step 1
Use a covered cake carrier designed to fit a 13 by 9 by 2 inch baking dish.
Step 2
Make the Jell-O according to package directions using the drained pineapple juice and additional pineapple juice instead of the cold water. Refrigerate for 45 minutes. Fold in the pineapple tidbits. Return to fridge and refrigerate overnight or for at at least another 4 hours.
Step 3
In a bowl, combine the milk and pudding mixes and blend well using a handheld electric mixer. Using another, larger bowl, combine the cream cheese and condensed milk together and mix until smooth. Add the pudding mixture to the cream cheese mixture and blend until well combined. Fold the whipped topping into the cream cheese mixture. Pour the mixture over the Jell-O. Refrigerate 4 hours.
Step 4
Spread whipped topping over pudding and refrigerate for two hours. Top with pineapple rings, tidbits or shredded coconut if desired.