1 pkg4 serving size jello vanilla instant pudding and pie filling
1 can(s)(20 oz.) crushed pineapple in juice, undrained
1 cwhipped topping, thawed
1prepared found angel food cake (10 oz)
1 cfresh mixed seasonel berries
How to Make Angel Lush with Pineapple
- 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. Store leftovers in refrigerator.
- TIP TO CUT CAKE: Use toothpicks to mark cake into 3 layers. Then cut using a serrated knife in a sawing motion.