Instructions: REMOVE pound cake from wrapper. Poke 25 to 30 holes down through top of cake with round handle of wooden spoon. Holes should be at 1-inch intervals.

POUR cold milk into leakproof 1-quart container. Add pudding mix. Cover tightly. Shake vigorously at least 45 seconds. Immediately pour about 1/4 of the thin pudding evenly over cake and into holes to make stripes. Tap cake on counter to fill holes. Pour 1/3 of remaining pudding over the holes. Tap cake again. Let remaining pudding stand to thicken slightly.

Frost sides and top of cake.

REFRIGERATE at least 1 hour or until ready to serve. Store leftover cake in refrigerator.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.