Angel Food Cream Delight Recipe

Ingredients for Angel Food Cream Delight

• 1 homemade or store-bought angel food cake (approximately 10-inch tube pan size)
• Instant Vanilla Pudding
• 1 (20 ounce) can crushed pineapple, drained (reserve ¼ cup juice)
• 2 cups heavy cream
• ½ cup chopped pecans
• Strawberry
• Rum
• Pecan Halves

How to Make Angel Food Cream Delight

1. Preheat oven to 350°F (175°C). Prepare your angel food cake according to your favorite recipe (or use a store-bought one). Let cool completely.
2. In a medium bowl, gently combine 1 (3.4 ounce) package instant vanilla pudding with 2 cups of cold milk. Whisk until smooth and creamy.
3. Drain 1 (20 ounce) can crushed pineapple and reserve ¼ cup of the juice. Gently fold the pineapple into the pudding.
4. Hull and slice 1 pint of fresh strawberries. Gently fold half of the strawberries into the pudding mixture.
5. In a large bowl, beat 2 cups of heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture.
6. Once the angel food cake is completely cool, carefully slice it horizontally into three layers.
7. Spread a generous layer of the pudding mixture over the bottom layer of the cake.
8. Arrange half of the remaining sliced strawberries on top of the pudding.
9. Top with the second layer of cake and repeat with another layer of pudding and strawberries.
10. Place the final cake layer on top and frost the entire cake with the remaining whipped cream.
11. Sprinkle ½ cup of chopped pecans over the top.
12. Refrigerate for at least 2 hours before serving to allow the flavors to meld.