A delightful tropical dessert combining the flavors of pineapple and creamy vanilla, perfect for any occasion.
In a mixing bowl, combine the instant vanilla pudding mix with the crushed pineapple along with its juice.
Ensure the pineapple juice is fully incorporated for a smooth mixture.
Gently fold in the whipped topping into the pudding mixture until well combined.
Fold gently to maintain the airy texture of the whipped topping.
Slice the angel food cake horizontally into three even layers using a knife.
Use a serrated knife for cleaner cuts.
Place the bottom layer of the cake on a serving plate and spread a portion of the pudding mixture evenly over it.
Ensure the layer is evenly covered for consistent flavor.
Repeat the layering process with the middle and top layers of the cake, spreading the pudding mixture on each layer.
Reserve enough pudding mixture for the top layer.
Spread the remaining pudding mixture over the top and sides of the cake for a smooth finish.
Use a spatula to smooth out the surface for a neat presentation.
Refrigerate the assembled cake for at least 1 hour to set.
Chilling helps the flavors meld together beautifully.
Garnish the top of the cake with fresh strawberries before serving.
Arrange the strawberries in a decorative pattern for visual appeal.
Continua nella nostra app per un'esperienza migliore
