Angel Lush with Pineapple
Why I Love This Recipe
from Kraft
Ingredients You'll Need
1 pkg (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (20 oz) crushed pineapple in juice, undrained
1 cup thawed Cool Whip
1 pkg (10 oz) round angel food cake
10 small fresh strawberries
Directions
MIX dry pudding mix and pineapple with its juice in medium bowl. Gently stir in Cool Whip. Let stand 5 minutes until thickened.
CUT cake horizontally into three layers. Place bottom cake layer, cut side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top with the remaining pudding mixture.
REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator.
