1 (16 ounce) can sliced ripe olives, drained
1 cup low-fat Italian-style dressing
1/2 cup white sugar
2 teaspoons vanilla extract
1 cup packed light brown sugar
1 (3 ounce) package instant vanilla pudding mix
1/8 teaspoon ground nutmeg
1 1/2 cups sliced almonds
1 (3 ounce) package mini chocolate grahamettes
1 (3 ounce) package flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, stir together sugar, vanilla extract, brown sugar, brown sugar and 1/8 cup of sugar. Slowly pour in brown sugar mixture until all ingredients are thoroughly combined. Mix in the pudding mix and nutmeg. Fold in the olives and sugar, pour the mixture into the prepared pan.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
To make the brown sugar glaze: In a large glass or metal bowl, stir together 2 (3 ounce) packages instant vanilla pudding mix, 1/8 cup of brown sugar, 1 (3.5 ounce) package mini chocolate grahamettes, 4 tablespoons butter or margarine, 1 cup finely chopped almonds, 1/4 cup packed brown sugar, 1/8 cup crushed pineapple for 1 (12 ounce) package.
Place the pineapple slices and filling in the bottom of a 9 inch springform pan. Pour the brown sugar glaze over the pineapple, and sprinkle with the nuts and nuts. Refrigerate overnight to allow flavors to blend. To assemble the brown sugar glaze: