Super-easy spring/summer cake recipe
My mom found this recipe on a flyer in the newspaper, I think, and I made it Friday night. Very yummy and really, really easy and quick. It's basically ambrosia layered between slices of angel food cake. If you want to put in more effort, you could make the angel food cake yourself, or use shortbread or something else. You could also use homemade whipped cream. The nice thing for diets is that you can get sugar-free angel food cake and "lite" whipped topping. Also, if you don't like pineapple, you could use mandarin oranges.
Dole "Angel Lush" cake:
1 can (20oz) crushed pineapple
1 pkg (3.4oz) instant pudding powder
1 cup whipped topping
1 pkg (10oz) round angel food cake, sliced into 3 layers
seasonal berries
1. Mix pineapple and dry pudding mix. Stir in whipped topping.
2. Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
3. Refrigerate 1 hour or until ready to serve. Garnish with berries. Serves 10.
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Dole "Angel Lush" cake:
1 can (20oz) crushed pineapple
1 pkg (3.4oz) instant pudding powder
1 cup whipped topping
1 pkg (10oz) round angel food cake, sliced into 3 layers
seasonal berries
1. Mix pineapple and dry pudding mix. Stir in whipped topping.
2. Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
3. Refrigerate 1 hour or until ready to serve. Garnish with berries. Serves 10.
This entry was also posted at http://rustydog.dreamwidth.org/1037431.html. You may comment at either place.