Tuesday, May 12, 2009

Pineapple Angel Layer Cake

Delicate. Light. Just the right amount of sweet with a tad of tropical.

This is a perfect ending to a filling meal, summer meal, or a diet meal.

  • 1 (20 ounce) can crushed pineapple, in juice, undrained
  • 1 pkg. (4 serving size) vanilla pudding
  • 1 cup thawed Whipped Topping
  • 1 angel food cake
  • fresh strawberries for garnish
  1. Mix pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping.
  2. 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 an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture.
  3. Refrigerate at least 1 hour. Top with strawberries just before serving.

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