Samantha Nicole This heavenly golden treat looks like the sun breaking through the clouds, and if you’re in a bad mood, it will turn that mood around in a second! Pineapple Angel Dessert is an ethereally light and creamy treat, with layers of vanilla-pineapple pudding between tender angel food cake. It’s tropical, zesty, sweet, and rich all at once; the perfect platform for your favorite summer fruits. Pineapple Angel Dessert is the halo of desserts!
Ingredients
- 1 (3.4-ounce) package vanilla instant pudding and pie filling
- 1 (20-ounce) can crushed pineapple
- 1 cup frozen whipped topping, thawed
- 1 (10-ounce) package prepared round angel food cake, store-bought or homemade
- seasonal berries, optional, of your choice, to taste, for serving
Directions
Step 1 –Mix the vanilla pudding powder with the crushed pineapple (including the juice from the can) in a medium bowl.
Step 2 –Gently fold in the whipped topping and let stand for 5 minutes.
Step 3 –Cut the prepared cake horizontally into three even layers.
Step 4 –Place the bottom cake layer, cut-side up, on a serving plate.
Step 5 –Spread 1 1/3 cups of the pudding mixture onto the bottom cake layer.
Step 6 –Cover the pudding layer with the middle layer of the cake and then 1/2 of the remaining pudding mixture.
Step 7 –Top with the remaining cake layer and the remaining pudding.
Step 8 –Refrigerate for at least 1 hour.
Step 9 –Top with your favorite seasonal berries.
Step 10 –Serve.
