Molded Pineapple Cream Cake

1 (20 oz.) can crushed pineapple
1 pkg. vanilla pudding & pie filling mix
2 c. heavy cream, whipped
1/2 c. quartered maraschino cherries
Purchased orange chiffon cake or half of one baked from recipe in this book
Whole maraschino cherries (opt.)

Combine first 2 ingredients in saucepan and cook, stirring until clear and thickened. Cool; then chill well. Fold in whipped cream and some cherries. Break cake in about 1 1/2" pieces. Line 2 1/2 quart oval dish about 3" deep with plastic wrap, allowing enough to cover cake when dish is filled. Making 2 layers, pack dish, alternating cake and pudding mixture. Tuck cherry quarters around sides of dish when filling. Spread any leftover mixture on top and add some of remaining cake. Bring plastic over top and pat lightly. Chill well, preferably overnight. Turn out on serving dish and peel off plastic. Decorate with a few whole cherries, if desired. Makes 16 servings.

Molded Pineapple Cream Cake printer friendly version located here. (Just the recipe. Nothing else.)
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