1 (14 ounce) can red, green and yellow corn cobs
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can sliced ripe olives
1 (8 ounce) can sliced mushrooms
1 (4.5 ounce) can sliced peaches
1 (14 ounce) can whole kernel corn
1 (6 ounce) can crushed pineapple, drained
1 (6 ounce) can pineapple juice concentrate
3 tablespoons lemon juice
1 (3 ounce) package instant vanilla pudding mix
1 (2.5 ounce) package instant chocolate pudding mix
1 (8 ounce) can pineapple juice concentrate
Preheat oven to 350 degrees F (175 degrees C).
Place croutons 1/2 inch apart on the bottom and sides of a 9x13-inch dish. Drizzle with lemon juice and spread evenly on top. Drizzle with pineapple juice. Press the corn cobs onto the bottom and sides of the dish. Cover with foil and seal edges.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove foil, and bake for another 10 minutes.
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