My parents came over for lunch on the Fourth and I made this quick and easy dessert using ingredients I got that morning at Walmart.
This recipe has been around for a while and I've made it several times. I just checked to make certain I hadn't already shared it.
My mother can be picky and she hadn't thought she'd like this cake, but that changed after having a bite. Easy, quick, light and cool; a perfect summer dessert!
You start with a store bought angel food cake. You could make your own if you prefer. Cut it into thirds. The cake I got this time was rather small, so I only cut it in half.
Mix one 20 oz can of crushed pineapple (undrained) with one 3.4 oz box of instant vanilla pudding. Fold in one 8 oz container softened cool whip.
Spread filling between the layers and over the top. Since I only had two layers, I had a lot of filling leftover and I poured it into the middle.
My parents didn't care about appearance and I used my favorite bundt cake cover to store the cake; an upside down rubbermade storage container. Store in the refrigerator.