Mexican Wedding Cake
Ingredients
- 2 boxes Pillsbury butter cake mix
- 2 large cans crushed pineapple
- 2 cans strawberry pie filling
- 2 large boxes vanilla instant pudding
- 2 medium containers Cool Whip
Directions
- Bake cake as directed on box cool
- Make pudding
- Crumb cake then start layering
- first the pudding strawberry filling and pineapple then Cool Whip
- Continue in layers
- Finish with Cool Whip
- Decorate
- Keep chilled
- Cover with wrap