EASY PINEAPPLE, COCONUT ANGEL CAKE
1 pkg. (4 serving size) Jell-o Vanilla Flavor Instant Pudding & Pie Filling
1 can (20 oz.) crushed pineapple in juice, undrained
1 C thawed Cool Whip
1 pkg. (10 oz.) prepared round angel food cake
1 small package coconut flakes
8 or 10 small strawberries
Mix dry pudding mix & pineapple with juice in bowl. Gently stir in Cool Whip. Cut cake horizontally into 3 layers.
Place bottom cake layer, cut side up, on serving plate. Spread 1 1/2 cups of the pudding mixture onto cake layer, sprinkle with coconut; cover with middle cake layer, spread 1 cup of the pudding mixture onto middle cake layer, sprinkle with coconut; top with remaining cake layer. Spread with remaining pudding mixture, sprinkle with coconut. Top with strawberries (or blueberries), whatever is in season. Refrigerate at least 1 hour or until ready to serve. (10 servings)
SO EASY AND SO YUMMY!
One of Wayne’s favorites…..