• Cooking Time:
  • Servings:
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  • 1 pkg (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  • 1 can (20 oz) crushed pineapple in juice, undrained
  • 1 cup thawed Cool Whip
  • 1 pkg (10 oz) round angel food cake
  • 10 small fresh strawberries


  • MIX dry pudding mix and pineapple with its juice in medium bowl. Gently stir in Cool Whip. Let stand 5 minutes until thickened.
  • CUT cake horizontally into three layers. Place bottom cake layer, cut side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top with the remaining pudding mixture.
  • REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator.


from Kraft

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