Angel Lush
Angel food cake gets layered with fresh strawberries and a creamy pineapple filling. This is one of our 5-star desserts - try it and you'll know why!
- Average
- Average budget
Ingredients
- 1 can (14 fl oz/398 mL) crushed pineapple in juice , undrained
- 1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
- 1 cup thawed Cool Whip Light Whipped Topping
- 1 prepared angel food cake (284 g)
- 7 fresh strawberries
Preparation
Step 1
Mix pineapple and dry pudding mix in medium bowl until blended. Gently stir in Cool Whip.
Cut cake horizontally into 3 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 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread with remaining pudding mixture.
Refrigerate 1 hour. Top with strawberries just before serving.
VARIATION
Omit cake and serve filling as a chilled dessert.
HOW TO CUT ANGEL FOOD CAKE
Mark cake into 3 layers by inserting toothpicks around side of cake. Use a serrated knife and gentle sawing motion to easily cut the cake as desired.