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)


One of Wayne’s favorites…..