1 20-oz. can crushed pineapple
1 pkg. 4-serving vanilla instant pudding mix
1 c. (0.2 L) Cool Whip topping
1 prepared angel food cake
seasonal berries for garnish
Directions:
This comes together in a snap - great for a last-minute summer picnic!
In a medium bowl, combine pineapple (with its juice), and dry pudding mix. Gently fold in Cool Whip. Let stand 5 min.
Cut angel food cake horizontally in three layers. Place the bottom layer (cut-side up) on the serving plate.
Spread 1 1/3 c. (0.3 L) of the pineapple pudding mixture over the bottom layer. Set the middle layer on top of the pudding layer.
Spread 1 c. (0.2 L) of pineapple pudding mixture on top of the middle layer. Set the top layer on top of the pudding layer.
Refrigerate 1 hour or until ready to serve.
Just before serving, garnish with fresh berries.
Submitted by Gretchen Grant
Contributed on: Sunday April 22nd, 2007
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