1 (18.75 ounce) can crushed pineapple with juice
2 cups white sugar
1 cup milk
2 eggs
1 teaspoon vanilla extract
6 ounces shredded mozzarella cheese
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon salt
1 (10 ounce) package instant vanilla pudding mix
1 quart butter, chilled
2 tablespoons lemon juice
2 fluid ounces kirsch
Combine pineapple, sugar and milk; stir in pineapple juice and milk. Beat in eggs, one at a time, mixing well after each. Stir in vanilla, Parmesan cheese, parsley, basil and salt.
Beat the butter and lemon juice into the pineapple mixture until well blended. Mix in kirsch, 1 1/4 cups milk mixture, pudding mix and butter. Pour batter into prepared pan.
Cover and chill in refrigerator at least 2 hours or overnight before serving. Serve warm or cold.
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