Angel Lush

By carol gorman

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Ingredients

1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding 1 can (14 fl oz/398 mL) crushed pineapple in juice, undrained 1 cup thawed Cool Whip Light Whipped Topping 1 store-bought angel food ca

Details

Servings 10
Adapted from stg.kraftcanada.com

Preparation

Step 1

MIX dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times.
REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftovers in refrigerator. kraft kitchens tipsVariation Omit cake and serve filling as a chilled dessert.How to Cut Angel Food CakeMark cake into three layers by inserting wooden toothpicks around side of cake. Use a serrated knife and gentle sawing motion to easily cut the cake as desired. nutritional time 15 min total time 1 hr 15 min