1 pkg. (4 serving size) Vanilla instant pudding
1 can (20 oz.) crushed pineapple in juice, undrained
1 cup thawed cool whip
1 prepared round angel food cake
1 cup fresh berries
Mix dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers 2 times.
Refrigerate at least 1 hour. Top with berries just before serving.
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