Easy Blueberry Pineapple Shortcake
Light, fluffy, and garnished with fresh berries, this simple shortcake never fails to delight!
- store-bought pound cake cut horizontally in thirds
- 4 oz . pkg instant vanilla pudding the powdered kind
- 1 cup thawed cool whip
- 19 oz . can undrained pineapple
- fresh berries of your choice
Cut your pound cake horizontally. Set aside.
In a medium bowl, mix your Undrained pineapple with the pudding mix.
Add your Cool Whip to the pineapple and pudding mixture.
Stir gently until it's all blended.
Layer cake slices and pudding mix, finishing with a generous topping of the pudding mix.
Refrigerate for one hour.
Garnish with fresh berries and serve.
Calories: 108kcal | Carbohydrates: 26g | Cholesterol: 1mg | Sodium: 97mg | Potassium: 93mg | Sugar: 22g | Vitamin A: 50IU | Vitamin C: 6.4mg | Calcium: 21mg | Iron: 0.2mg