Note: This is a recipe I just heard about a few months ago. It came from a Kraft food magazine and has been around a long time. My Husband is diabetic and this cake is one that he can eat in moderation of course. I just use the sugar free whip topping and often leave the fruit off of the top. It’s another one of my go to recipes when I need a quick dessert for company. Takes about 20 minutes or less to put together.
1 pkg. (4 servings size) JELL-O vanilla flavor instant pudding and pie filling
1 can (20 oz.) Dole crushed pineapple in juice, undrained
1 cup thawed Cool Whip topping
1 pkg. ( 10 oz.) store bought round angle food cake
seasonal berries (optional)
Mix dry pudding mix and pineapple with juice in medium bowl.
Gently stir in Cool Whip topping, let stand 5 minutes.
Cut cake horizontally into 3 layers using a bread knife
Place bottom cake layer (cut side up) on serving plate
Spread 1-1/3 cups of the pudding mixture onto cake layer, cover with middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer, top
with remaining cake layer. Spread remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. Top with your favorite seasonal berries.
Makes 10 servings