This cake would be perfect after a heavy turkey dinner. It's quick to make, is light and delicious and keeps well in the fridge for a day or two .
I aplogize for the blurry picture. I was in a hurry and and it shows!
Bake an angel food cake either from scratch or a mix.
In a large bowl, combine 1 pkg. Vanilla Instant Pudding
with
1 20 oz. can of crushed pineapple.
In another bowl, whip 2 cups of heavy cream.
Gently fold whipped cream into pineapple mixture until well blended.Slice cake into 2 or 3 layers.
Spread a generous amount of pineapple cream between the cake layers
and then ice cake with the remainder.
Refrigerate until serving.
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