Wednesday, 1 February 2012

Angel Lush

Angel Lush recipe

what you need

1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
1 can (14 fl oz/398 mL) crushed pineapple in juice, undrained
1 cup thawed Cool Whip Light Whipped Topping
store-bought angel food cake (284 g)
10 fresh strawberries

make it

MIX dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times.
REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftovers in refrigerator.

kraft kitchens tips

Omit cake and serve filling as a chilled dessert.
How to Cut Angel Food Cake
Mark cake into three layers by inserting wooden toothpicks around side of cake. Use a serrated knife and gentle sawing motion to easily cut the cake as desired.

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