5 individual cream-filled sponge cakes, split in half
    lengthwise or 7 slices pound cake (about 3/4-inch thick
1 (20 ounce) can crushed pineapple, drained
1 1/2 cups cold milk
1 small box instant vanilla pudding mix
2 cups whipped topping, divided
1/2 cup chopped walnuts

Place cake in an ungreased 11 x 7-inch dish. Top with pineapple; cover and set aside.

In a bowl, beat milk and pudding mix until smooth. Fold in 1/2 cup whipped topping; pour over pineapple. Spread remaining whipped topping over pudding. Sprinkle with nuts. Chill until serving.

Yields 6 to 8 servings.