Ingredients Jump to Instructions ↓

  1. 1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling (I used Jello-o brand, use fat-free, sugar-free if desired)

  2. 1 (20 ounce) can crushed pineapple in juice, undrained

  3. 1 cup thawed whipped topping (I used Cool Whip brand, use light if desired)

  4. 1 (10 ounce) package prepared round angel food cake (I bought a prepared one at Wal-Mart that was 15 oz and it worked out fine)

  5. 10 small strawberries , for garnish

Instructions Jump to Ingredients ↑

  1. Mix dry pudding mix and pineapple with juice in medium bowl.

  2. Gently stir in whipped topping.

  3. Cut cake horizontally into 3 layers.

  4. Place bottom cake layer, cut side up, on serving plate.

  5. Spread 1 1/3 cups of pudding mixture onto cake layer.

  6. Cover with middle cake layer.

  7. Spread 1 cup of the pudding mixture onto middle cake layer.

  8. Top with remaining cake layer.

  9. Spread with remaining pudding mixture.

  10. Refrigerate at least 1 hour or until ready to serve.

  11. Garnish with strawberries (optional).

  12. Store in refrigerator. ?


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