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1 pkg (4-serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling 1 can (20oz) Crushed Pineapple in Juice, undrained 1 Cup thawed Cool Whip Whipped Topping 1 prepared round angel food cake (10 oz) Fresh strawberries Note: I used 1 large package of pudding mix and just added a little water. 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 one-third of the pudding mixture. Repeat layers 2 times. REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftovers in refrigerator. Note: for the recipe they used 10 fresh strawberries (whole) on top. I cut them up and sprinkled them on top and the edges of the cake plate to make them easier to eat. |
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