Cake - Angel Lush Cake

By PamCallan

Ingredients

• 1 pkg frozen nondairy whipped topping (thawed)
• 1 (4 oz) box vanilla instant pudding mix
• 1/4 cup powdered sugar
• 1 (20 oz) can crushed pineapple in juice (undrained)
• 1 (15 oz) bakery round angel food cake
• 1 1-2 cup fresh mixed berries (Raspberries, blueberries, strawberries - rinsed)
• Using a mixture makes it pretty
• 1/2 cup Mint leaves (optional)

Details

Servings 8

Preparation

Step 1

Measure whipped topping and set aside to soften
Combine in medium bowl the dry pudding mix and undrained pineapple
Mix by hand to combine. Gently stir in whipped topping
Slice cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers two times. If you have enough left over, I frosted the sides of cake with this mixture also.


Chill cake in refrigerator at least 1-2 hours.
Top with berries and mint leaves just before serving.

Store leftovers in refrigerator