Ingredients Jump to Instructions ↓

  1. 1/2 cup cold whole milk

  2. 1 package (3.4 ounces) instant vanilla pudding mix

  3. 1 can (8 ounces) crushed pineapple, undrained

  4. 1 carton (8 ounces) frozen whipped topping, thawed

  5. 1 prepared angel food cake (8 to 10 ounces)

  6. 1/2 cup flaked coconut

  7. Maraschino cherries

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in pineapple. Fold in whipped topping.

  2. Split cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1-1/3 cups pineapple mixture. Repeat. Place top layer on cake; spread with remaining pineapple mixture. Sprinkle with coconut; garnish with cherries. Yield: 12 servings.


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