I made it for a church dessert buffet and there was a "fight" for the last piece.
I topped mine with fresh strawberries and there was enough icing to ice the sides if you want The original receip only puts the "icing" between the layers
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- 1 can(s)
- 20 ounce crushed dole pineapple, undrained
- 1 pkg
- jell-o vanilla flavor instant pudding pie filling
- 1 c
- thawed cool whip whipped topping
- 1 pkg
- 10 oz round angel food cake cut into 3 layers
- seasonal berries
1Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping
2Stack cake layers on plate, spreading pudding mixture between layers and on top of cake. (I also iced the sides)
3Refrigerate 1 hour or until ready to serve.
4Top with seasonal berries (I used all strawberries)