Follow these steps for perfect results
Crushed Pineapple
Canned
Angel Food Cake
Ripped into pieces
Instant Vanilla Pudding
Boxed Mix
Shredded Coconut
Shredded
Cool Whip
Thawed
Maraschino Cherries
Optional
Break up the angel food cake into bite-size pieces.
Cover the bottom of an 8x10 inch pan with the cake pieces.
Mix the instant vanilla pudding according to box instructions.
Use the pineapple juice from the crushed pineapple cans as part of the liquid for the pudding.
Pour the pudding mixture evenly over the cake layer.
Top the pudding layer with the crushed pineapple.
Spread the Cool Whip evenly over the pineapple.
Sprinkle shredded coconut over the Cool Whip, if desired.
Add maraschino cherries on top of the Cool Whip and among the pineapple, if desired.
Refrigerate the cake for at least 30 minutes to allow it to set before serving.
Expert advice for the best results
Chill the cake for a longer time for better flavor integration.
Use different flavored puddings for variety.
Add toasted nuts for extra crunch.
Everything you need to know before you start
5 minutes
Can be made a day ahead.
Serve chilled in squares, garnished with a cherry.
Serve as a light dessert after a meal.
Perfect for potlucks and parties.
Sweet and bubbly, complements the cake's sweetness.
Enhances the pineapple flavor.
Discover the story behind this recipe
Popular dessert at gatherings and potlucks.
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