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…..

About Mary Moccia

Mother, wife, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
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