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Pineapple Icing
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| 1 (20 ounce) can | unsweetened crushed pineapple, drained |
| 1 (3.4 ounce) package | instant vanilla pudding mix |
| 1 (12 ounce) container | frozen whipped topping, thawed |
Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator.
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