. Recipes: ANGEL LUSH

ANGEL LUSH



ANGEL LUSH

INGREDIENTS:
650 gm Crushed Pineapple in Juice (un-drained)
100 gm Instant Vanilla Pudding and Pie Filling
1 cup Frozen Whipped Topping (Thawed)
350 gm Store-Bought Angel Food Cake
1 cup Fresh Raspberries

PREPARATION:
In a medium bowl, mix together the Pineapple (with its juice) and the Dry Pudding Mix until combined. Gently stir in the Whipped Topping. Cut the Angel Food Cake horizontally into 3 equal layers with a large serrated knife. Place the bottom layer, cut side up, on a serving plate. Top with 1 1/3 cups of the Pudding Mixture. Cover with the middle cake layer and another 1 cup of the pudding mixture. Add the last cake layer to the stack and top with the remaining pudding mixture. Refrigerate the cake at least 1 hour. Use Fresh Raspberries to decorate the top and sides of the cake. ANGEL LUSH is ready to serve.



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