THE PINK SHOE COOKBOOK

Jaime had this recipe in her blog the other day and it sounds so good I had to put the recipe up here too.

This summer, it really is all about the pineapple.


Angel Lush

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE 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.