Ingredients for Angel Food Cream Delight
- 1 angel food cake
- 1 (3.4 ounce) package instant vanilla pudding
- 1 (20 ounce) can crushed pineapple
- 2 cups heavy cream
- ½ cup chopped pecans
- 1 pint fresh strawberries
- Rum
- ½ cup chopped pecans
- 2 cups cold milk
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How to Make Angel Food Cream Delight
- 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.
- 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.
- Drain 1 (20 ounce) can crushed pineapple and reserve ¼ cup of the juice. Gently fold the pineapple into the pudding.
- Hull and slice 1 pint of fresh strawberries. Gently fold half of the strawberries into the pudding mixture.
- In a large bowl, beat 2 cups of heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture.
- Once the angel food cake is completely cool, carefully slice it horizontally into three layers.
- Spread a generous layer of the pudding mixture over the bottom layer of the cake.
- Arrange half of the remaining sliced strawberries on top of the pudding.
- Top with the second layer of cake and repeat with another layer of pudding and strawberries.
- Place the final cake layer on top and frost the entire cake with the remaining whipped cream.
- Sprinkle ½ cup of chopped pecans over the top.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
99g
Fat
47g
Carbs
13g
