1 baked angel food cake
2 quarts fresh strawberries
1 (3.4-ounce) package instant vanilla pudding
1 (20-ounce) can crushed pineapple, undrained
1 (8-ounce) container frozen whipped topping, thawed
Cut the angel food cake into 3 layers. Slice the strawberries and set aside.
In a medium bowl combine the pudding mix with the pineapple. Fold in the whipped topping.
Place one cake layer on a serving plate. Cover with one-third of the pineapple mixture and layer with one-third of the sliced strawberries. Repeat with the remaining two layers. Frost the side of the cake with the remaining pineapple mixture, if desired.
Refrigerate the cake overnight for the flavors to soak into the cake.
Makes 12 to 14 servings
Linda Denney, Queen
Crown Jewels,
Long Beach, Mississippi