This is a quick and easy light dessert that is perfect for an Easter Dinner or any time you need a light, yet yummy dessert. What I really love about this dessert is it delish with either regular or sugar free items. I made this with sugar free ingredients, since my husband is a diabetic.
To clarify, it is not totally sugar free, the pineapple does contain naturally occuring fructose, but I did make sure to buy pineapple with no added sugar. Just be sure to tell your diabetic that it has pineapple in it so they can keep an eye on the sugar intake.
Ok on to the recipe:
1 prepared angel food cake. (I bought a sugar free one at Walmart)
1 can (20 oz) crushed pineapple, do not drain ( I used no sugar added)
1 pkg. (4 serving size) vanilla instant pudding (I used sugar free)
1 cup thawed whipped topping (I used sugar free Cool Whip)
In a mixing bowl, mix entire can of crushed pineapple and the pudding.
Gently fold in whip topping
Jan's tip: I add about 4 drops of yellow food coloring just to bump up the yellow a bit, so it stands out from the white angel food cake, but it is not necessary.
Gently loosen all the edges of the angel food cake and turn out of it's pan onto a cutting board.
Cut cake horizontally into thirds.
Place bottom layer of cake onto serving platter and top with 1/3 of the pineapple fluff mixture.
Place center layer of cake on top of the first layer, and top with another 1/3 of the pineapple fluff.
Repeat wtih top layer of cake, ending with pineapple fluff on top of the cake. Refrigerate 1 hour or until ready to serve. Garnish with your favorite Berries.
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