1 4oz size vanilla pudding box 1 20oz can crushed pineapple, undrained 1 cup thawed lite cool whip 1 round angle food cake Berries optional for top
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Mix dry pudding mix with pineapple in a medium bowl. Gently stir in whipped topping. Let stand 5 minutes. Cut cake horizontally in 3 layers. Place bottom cake layer (cut side up) on serving plate. Spread 1 1/3 cups of the pudding mixture onto cake layer. 1 cup mixture onto middle cake layer. Spread remaining pudding mixture on top layer. Refrigerate at least 1 hour or until ready to serve. Top wiht your favorite berries or not. Makes 10 servings.
I am planning to try this out at Thanksgiving. It is always hard to pass up the deserts during the Holidays and now I don't have to! There are others in my family who are diabetics and I will pass this recipe on to them too.