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09-16-2006, 10:04 AM
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Angel Lush
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) Vanilla Flavor Pudding & Pie Filling 1 cup thawed Whipped Topping 1 pkg. (10 oz.) round angel food cake 10 fresh strawberries MIX pineapple with its juice and the dry pudding mix 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 1-1/3 cups of the pudding mixture. Cover with middle cake layer and an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture. REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator. Variation - Lush Dessert Cups Omit cake. Prepare pudding mixture as directed. Cover and refrigerate several hours or until chilled. Serve spooned into dessert dishes. How To Cut Angel Food Cake Use a serrated knife and gentle sawing motion to easily cut the angel food cake.     
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