Pineapple Icebox Cake
User Reviews
4.3
Pineapple Icebox Cake
Description
The Pineapple Icebox Cake features layers of vanilla instant pudding blended with crushed pineapple and milk, spread over rows of Nilla wafers in a 9x13-inch dish. Alternating pudding and wafer layers build a textured dessert with tropical notes. The whipped topping on the final layer adds a light, creamy finish. Chilling for at least 4 hours allows the wafers to absorb moisture and soften, producing a tender yet faintly crisp bite.
The dessert delivers a balanced sweetness with the vanilla and pineapple complementing each other. The method is straightforward, requiring minimal preparation and no baking, suitable for those seeking an easy chilled dessert. It's often garnished with additional crushed wafers before serving for extra crunch and visual appeal.
Because it can be made ahead and refrigerated, it fits well for parties or potlucks. Proper draining of canned pineapple prevents the pudding from becoming too watery, preserving the creamy texture. Overall, this icebox cake offers a simple way to create a layered, fruity dessert that highlights Nilla wafers and pineapple.
Ingredients
- 11 ounce nilla wafers
- 2 vanilla instant pudding mix 4-serving size boxes
- 4 cups milk whole or 2% is recommended, divided
- 40 ounce crushed pineapple canned, drained well, divided
- 8 ounce whipped topping tub
Instructions
- Line the bottom of a 9x13-inch baking dish with Nilla wafers, breaking them to fill in any big gaps along the edges.
- Whisk together 1 box of instant pudding with 2 cups of the milk for 5 minutes, or until the pudding thickens and appears set. Stir in 1 can of the crushed pineapple. Pour the pudding evenly over the layer of Nilla wafers, using a rubber spatula to spread into an even layer.
- Top with another layer of Nilla wafers, again breaking them into pieces if needed to fill any large gaps.
- Prepare the second box of pudding as you did the first, with the remaining 2 cups of milk. Stir the second can of drained crushed pineapple into the pudding. Pour the pudding over the 2nd layer of Nilla wafers, spreading it into an even layer with a rubber spatula.
- Top with the Cool Whip, using a spatula to spread into an even layer. Refrigerate for at least 4 hours. Prior to serving, garnish the top with additional crushed Nilla wafers.
Notes
- Drain canned pineapple thoroughly to avoid making the pudding too runny.
- Chill the cake for at least 4 hours to soften wafers and develop flavors before serving.
- Store leftovers covered in the refrigerator and consume within a few days for best texture.
- Garnish with extra crushed Nilla wafers just before serving for added texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 97g | 32% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 13mg | 4% |
| Sodium | 502mg | 21% |
| Potassium | 330mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 74g | 148% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 155mg | 16% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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