From Jan Nehls
1 can crushed pineapple, drained well
2 cartons whipped cream (1/2 pint size)
2 boxes instant vanilla pudding
2 cups milk
Put crushed pinapple into a strainer and let drain while you make the pudding.
Whip 2 cartons whipping cream and set aside.
Mix 2 regular boxes of instant vanilla pudding with 2 cups of milk and stir until thickened. Add the drained pinapple to the pudding and mix together.
Mix in the whipped cream to the pudding mixture.
This can be served as a pie filling in a graham cracker crust, as a pudding, or a topping for a cake or in shortcake shells. You can decorate your dessert with drained mandarin oranges, maraschino cherries, and pineapple chunks, or an extra topping of whipped cream, or all of the above.