by Lupey
AuthorLupey
1 Angel Food Cake (10”) or (1 ½ 10.5 oz. cake bar)
1 large box (5.1 oz.) instant vanilla pudding
3 cups milk to prepare pudding
1 20 oz. can crushed pineapple
1 12 oz. tub cool whip (thawed)
½ cup pecan pieces
Maraschino cherries
1
1. Break angel food cake into bite-size pieces and spread in a 9 x 12 pan.
2. Prepare pudding by box instructions and spread over cake.
3. Drain pineapple (leave a bit moist) and spread over pudding.
4. Spread Cool Whip over pineapple.
5. Sprinkle pecans on top.
6. Top with maraschino cherries.
7. Refrigerate overnight or a few hours before serving.
CategoryDessert
Ingredients
1 Angel Food Cake (10”) or (1 ½ 10.5 oz. cake bar)
1 large box (5.1 oz.) instant vanilla pudding
3 cups milk to prepare pudding
1 20 oz. can crushed pineapple
1 12 oz. tub cool whip (thawed)
½ cup pecan pieces
Maraschino cherries
Directions
1
1. Break angel food cake into bite-size pieces and spread in a 9 x 12 pan.
2. Prepare pudding by box instructions and spread over cake.
3. Drain pineapple (leave a bit moist) and spread over pudding.
4. Spread Cool Whip over pineapple.
5. Sprinkle pecans on top.
6. Top with maraschino cherries.
7. Refrigerate overnight or a few hours before serving.
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