Pineapple Angel Food Recipe

  • 1 baked 9- or 10-inch angel food cake
  • 1 package (3 3/4 ozs) coconut cream or vanilla instant pudding
  • 1 can (1 lb, 41/2 ozs) crushed pineapple, undrained
  • 1 cup whipping cream, whipped

Cut cake into three equal layers.

Mix the dry pudding mix with the pineapple until well combined. Fold in the whipped cream. Spread between layers and on top and sides of cake.

Garnish with maraschino cherries, coconut, or canned mandarin oranges, if desired.

Keep in refrigerator until ready to serve.

Yield: 12 to 16 servings.