1 can (20 oz.) crushed pineapple in juice,
undrained
1 pkg. (1 oz.) vanilla flavor sugar free
instant pudding
1 cup thawed fat free whipped topping
1 pkg. (10 oz.) prepared angel food cake,
cut horizontally into 3 layers
10 fresh strawberries
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| This was the smallest Jello I could find and it seemed to work out well. I wonder if the 1 oz. recommendation was a typo? |
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| Angel food cakes are tougher than they look. I thought this step would be... well, cake... but it took a second and my results weren't very symmetrical. |
Mix pineapple and dry pudding mix in medium bowl with
whisk until blended. Stir in whipped topping.
Stack cake layers on plate, filling layers and topping
with pudding mixture.
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| I think it came out attractive regardless, though. |
Refrigerate 1 hour. Top with strawberries just before
serving.
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My Rating: 4/5 "I was expecting this to turn out more like a trifle for some reason, but it's really a nice layer cake. The angel food maintains a good firm structure while the filling adds a nice moist quality to the drier cake. Hooray for pineapple fluffy stuff!"
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