“This recipe was given to me by a dear friend, and I serve it often. It's so light and refreshing. I frequently take it to church luncheons.” Judy Sellgren - Grand Rapids, Michigan
- 2 cups cold 2% milk
- 1 package (3.4 ounces) instant French vanilla pudding mix
- 1 can (8 ounces) unsweetened crushed pineapple, drained
- 1 cup whipped topping
- 6 slices angel food cake
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple and whipped topping. Chill until serving. Serve with cake. Yield: 6 servings.
Originally published as Cake with Pineapple Pudding in Simple & Delicious September/October 2008, p21
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