I made this cake for my dad's birthday. It's VERY good! It's good as it is beautiful!
Ingredients:
1 package (4-serving-size) vanilla instant pudding
1 can (398 ml) no sugar added crushed pineapple, undrained
1 cup thawed light cool whip topping
1 prepared (store-bought or homemade) angel food cake
10 fresh strawberries
Mix dry pudding mix and pineapple (with juice) in medium bowl. Gently stir in the whipped topping.
Cut the cake horizontally into 3 layers. Place bottom cake layer, cut side up, on serving plate; top with some of the pudding mixture. Cover with middle cake layer and spread on more of the pudding mixture.
Top with remaining cake layer; spread with remaining pudding mixture. Refrigerate for at least one hour. Top with strawberries just before serving.
WOW! Did you take that picture? It looks good enough to put in a cook book! Yummy!
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