By now everyone has probably seen the recipe or made the Angle Lush cake,but I'll put the original plus how I changed it.
1 pkg.(4 serving size)Jello vanilla instant pudding & pie filling
1 can (20 oz) crusehd pineapple in juice,undrained
1 cup thawed Cool WHip
1 pkg (10 oz) prepared round Angel food cake
Mix,dry pudding mix and pineapple with juice in medium bowl. Gently stir in Cool Whip.
Cut cake crossways into 3 layers.
Place bottom layer on plate,cut side up and spread with 1 1/3 cup of pudding mixture.Add second layer,spread with 1 cup of pudding mixture.Add top layer and top with remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve.Store in refrigerator.
Ok-I love anything lemon so I used sugar free instant lemon pudding & pie filling mix. Then since I didn't think the pineapple had enough juice I added a couple of spoons of OJ to thin the mixture out a bit(may have been more-just eyeballed it. It has a good tropical flavor. I don't have any but it would look and taste great topped with drained mandarin orange slices. No cook,so easy and you and your guest will love it!!
I bet it would also be good with a little coconut mixed in,kind of like an ambrosia cake-yumm!
Linear Mode
