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Ingredients
- 1 can (20 oz) crushed pineapple undrained
- 1 pkg. Vanilla instant pudding
- 1 cup thawed cool whip topping
- 1 round angel food cake cut into 3 layers
- Seasonal berries
Details
Preparation time 15mins
Preparation
Step 1
If you are baking the angel food cake, prepare cake well enough in advance so the cake is completely cooled (the day before is preferable).
Mix pineapple and dry pudding mix in bowl. Gently stir in whipped topping.
Place 1 cake layer on plate. Spread pudding mixture; repeat with remaining layers.
Refrigerate for 1 hour or until ready to serve (the longer in the refrigerator the more the pudding will set). Garnish with fruit.
I use strawberries and banana's and put thin slices in each layer and garnish with berries on top. Banana's are better in the layers than on top.
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