2 1/2 cups crushed pineapple
2 cups pineapple juice
1 (15 ounce) can sweetened pineapple juice concentrate
1 (8 ounce) package cream cheese, softened
1 pound sliced almonds
1 (16 ounce) package strawberry flavored Jell-O mix
1 (2.5 ounce) package instant chocolate pudding mix
1 (4 ounce) can sliced pecans
Bring a large pot of water to a boil. Add pineapple and pineapple juice and boil for 5 minutes. Remove from heat.
In a large bowl, combine pineapple juice concentrate, cream cheese, almonds, and pudding mix. Mix thoroughly. Pour mixture over pineapple and pineapple juice mixture.
Lightly grease a 4-quart saucepan. Mix gelatin mixture, strawberry pudding mix, pecans and pecans. Pour mixture on pineapple and pineapple juice mixture.
Heat oven to 375 degrees F (190 degrees C). In a large saucepan over medium heat, bring pineapple juice to a boil. Remove from heat, and pour over 40 cake layers. Drizzle with remaining pudding.
Bake cake in preheated oven (should only be in the 75 degrees F (22 degrees C) range). Cool completely. Refrigerate 6 hours before shaping.
I gave it 10, but changed the almond to cashew and added fresh cracked black pepper. I also sprinkled the bread with olive oil and instead of ranch, I used Lobster Bisque. Loved this!
Sounds interesting. Did some research and sure enough, drops me right at 54% alcohol. I would use Campbell Chunky power 96 Preso although that seems overly sweet. Can't find fault with recipe.