Ingredients Jump to Instructions ↓

  1. 1 baked angel food cake

  2. 1/2 cup strawberry jam

  3. 1 (21-ounce) can lemon pie filling

  4. 1 (8-ounce) container frozen non-dairy whipped topping, thawed (or 3 cups sweetened whipped cream)

  5. 1 (20-ounce) can pineapple chunks, drained

  6. 4 kiwifruit, peeled and sliced

  7. 2 pints strawberries, cleaned, hulled and sliced

Instructions Jump to Ingredients ↑

  1. Cut cake into bite-size pieces and place half in a glass serving bowl, preferably one with straight sides. Set remaining cake pieces aside. In a small saucepan, melt jam and drizzle half over cake in bowl; set aside. In a large bowl, combine lemon pie filling and non-dairy whipped topping, mixing until smooth; spread half over cake and jam. Layer half of the pineapple chunks, half the kiwifruit and half the strawberries on top. Arrange remaining cake over fruit; pour on remaining lemon mixture. Layer with remaining fruit. Cover with plastic wrap and refrigerate for at least 4 hours.


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