Friday, June 4, 2010


1 can (20-oz) crushed pineapple in its own juice, do not drain
1 pkg (4-servings) vanilla instant pudding and pie filling mix
1 cup frozen whipped topping, thawed
1 pkg (10-oz) prepared round angel food cake
fresh blueberries for garnish

In a medium bowl mix the pineapple and juice with the dry pudding mix until well combined. Stir the whipped topping in gently. Let the mixture stand for 5 minutes.

Cut the cake into 3 even layers. Place the bottom layer on the cake plate and spread 1 1/3 cups of the pudding mixture over the cake. Add the middle layer of cake over the pudding mixture and add 1 cup of the pudding mixture over that layer. Add the top cake layer and spread the remaining pudding mixture over it. Refrigerate at least an hour before slicing to serve. Before serving, garnish with the fresh blueberries.

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