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Ingredients
- 1 can (20 oz) crushed pineapple, undrained
- 1 pkg (4 serving size) vanilla instant pudding & pie filling
- 1 cup thawed Cool Whip
- 1 prepared angel food cake
- Seasonal berries
Preparation
Step 1
Mix pineapple and pudding in bowl. Gently stir in whipped topping. Cut cake horizontally into thirds. Spread one-third pudding over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Refrigerate at least 1 hour or until ready to serve. Garnish with your favourite berries.
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