PINEAPPLE FREEZER CAKE

Pineapple Freezer Cake image

Provided by @MakeItYours

Number Of Ingredients 4

2 (3-ounce) packages ladyfingers, split in half (see Note)
1 (20-ounce) can crushed pineapple, drained
1 (4-1/2 cup serving size) package instant vanilla pudding and pie filling
1 (8-ounce) container frozen whipped topping, thawed

Steps:

Line a 9- x 5-inch loaf pan with plastic wrap then line the bottom and sides of the pan with ladyfingers.
In a large bowl, combine the pineapple and dry pudding mix; mix well then fold in the whipped topping. Spread one-third of the mixture over the bottom layer of ladyfingers then repeat layers 2 more times, ending with a layer of ladyfingers.
Cover and freeze for at least 6 hours, or overnight.
To serve, invert over a serving platter, remove pan and plastic wrap, then slice.