- vanilla instant pudding/pie filling
- 1 can crushed pineapple in juice (undrained)
- 1 c thawed Cool Whip
- 1 package prepared angel food cake
Mix dry pudding mix and pineapple in medium sized bowl. Gently stir in whipped topping. Cut cake horizontally into 3 layers. Place bottom cake layer, cut side up, on the serving plate. Spread 1 1/3 cups of the pudding mixture onto the cake. Cover with middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer, top with remaining layer. Spread with remaining pudding mixture and refrigerate at least 1 hour or until ready to serve. Keep refrigerated.
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