{"id":1398,"date":"2024-12-02T12:23:09","date_gmt":"2024-12-02T12:23:09","guid":{"rendered":"https:\/\/dejunair.com\/?p=1398"},"modified":"2024-12-02T12:23:28","modified_gmt":"2024-12-02T12:23:28","slug":"mexican-stuffed-shells","status":"publish","type":"post","link":"https:\/\/dejunair.com\/?p=1398","title":{"rendered":"Mexican Stuffed Shells"},"content":{"rendered":"\n


<\/a><\/a><\/a><\/a><\/a><\/p>\n\n\n\n

Ingredients<\/mark>:<\/strong><\/h2>\n\n\n\n

 1 box of yellow cake mix<\/p>\n\n\n\n

Contents<\/p>\n\n\n\n

1 (6-ounce) package instant vanilla pudding<\/p>\n\n\n\n

1 large can of crushed pineapple, drained<\/p>\n\n\n\n

2 packages (10 ounces) frozen strawberries<\/p>\n\n\n\n

\u00b0 2 bananas<\/p>\n\n\n\n

1 carton (16 ounces) of Cool Whip<\/p>\n\n\n\n

Instructions<\/mark>:<\/strong><\/h2>\n\n\n\n

Preheat oven to 350 degrees F<\/p>\n\n\n\n

Mix the cake batter according to the packing methods.<\/p>\n\n\n\n

Divide cake batter into round pans.<\/p>\n\n\n\n

Bake the cakes aside to cool.<\/p>\n\n\n\n

Mix the pudding according to package directions. Cold.<\/p>\n\n\n\n

Cut one layer of cake into small pieces; Put in a punch bowl.<\/p>\n\n\n\n

Spread half of the pudding on the face. Then we add half of the pineapple and a can of strawberries.<\/p>\n\n\n\n

Slice a banana over it. Add 1\/2 packet of cold whip, spreading to completely coat.<\/p>\n\n\n\n

Repeat with the other coat, ending with Cool Whip.<\/p>\n\n\n\n

Refrigerate the cake overnight so the strawberries and their juices thaw. service<\/p>\n\n\n\n

Enjoy<\/mark>!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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