Ingredients
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1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling (I used Jello-o brand, use fat-free, sugar-free if desired)
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1 (20 ounce) can crushed pineapple in juice, undrained
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1 cup thawed whipped topping (I used Cool Whip brand, use light if desired)
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1 (10 ounce) package prepared round angel food cake (I bought a prepared one at Wal-Mart that was 15 oz and it worked out fine)
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10 small strawberries, for garnish
Instructions
- Mix dry pudding mix and pineapple with juice in medium bowl.
- Gently stir in whipped topping.
- Cut cake horizontally into 3 layers.
- Place bottom cake layer, cut side up, on serving plate.
- Spread 1 1/3 cups of pudding mixture onto cake layer.
- Cover with middle cake layer.
- Spread 1 cup of the pudding mixture onto middle cake layer.
- Top with remaining cake layer.
- Spread with remaining pudding mixture.
- Refrigerate at least 1 hour or until ready to serve.
- Garnish with strawberries (optional).
- Store in refrigerator.