1 pkg (4 serving size) Jello-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (20 oz) crushed pineapple in juice, undrained
1 cup thawed cool whip, whipped topping
1 prepared round angel food cake
1 cup fresh mixed, seasonal berries
Mix dry pudding mix and pineapple in medium bowl, gently stir in whipped cream.
Cut cake horizontally into 3 layers. Place bottom layer on serving plate and top with 1/3 of pudding mixture. Repeat layers 2 times.
Refrigerate 1 hour. Top with berries just before serving. Store leftovers in refrigerator.
Makes 10 servings.
No comments:
Post a Comment