With a long serrated knife, carefully slice the angel food cake into three even layers. Set the top two layers to the side, leaving the bottom layer on a serving plate.
In a large mixing bowl, combine the crushed pineapple, Cool-Whip (you won't actually need the whole container, only about 3/4 of it), and the pudding mix. For the pudding mix, feel free to experiment with flavors. I usually use white chocolate or french vanilla, but I can't think of any flavor that wouldn't work with this cake! As for the Cool-Whip, that comes in different flavors as well... try this recipe using the french vanilla or strawberry flavor.
When the Cool Whip mixture is evenly blended, spoon 1/3 of it evenly on top of the bottom cake layer. Carefully add the next layer of cake, and spoon on another third of the Cool Whip mix, and repeat for the last layer of cake. Garnish with some sliced strawberries (or pineapple, or mixed berries) and chill in the fridge for one hour (though, the cake is ready to eat now if you just can't wait!)
Posted by Black Betty
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