Ingredients for Coconut Angel Lush With Pineapple
- Instant Vanilla Pudding
- 1 (20 ounce) can crushed pineapple
- 1 (8 ounce) container Cool Whip
- Coconut
- Angel Food Cake
- Strawberry
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How to Make Coconut Angel Lush With Pineapple
- Prepare the Pineapple: Drain one 20-ounce can of crushed pineapple, reserving ¼ cup of the juice.
- Mix the Pudding: In a large bowl, whisk together one 3.4-ounce package of instant vanilla pudding mix and the reserved pineapple juice until smooth.
- Fold in Cool Whip: Gently fold in one 8-ounce container of Cool Whip until just combined.
- Prepare the Cake: Carefully slice a 10-inch angel food cake horizontally into three even layers.
- Layer the Dessert: Place the bottom cake layer on a serving plate. Spread one-third of the pudding mixture evenly over the cake layer. Add ½ cup of sliced strawberries. Repeat with the second cake layer, remaining pudding mixture, and another ½ cup of strawberries. Top with the final cake layer.
- Refrigerate: Refrigerate for at least 1 hour to allow the flavors to meld and the dessert to set.
- Garnish & Serve: Before serving, sprinkle generously with ½ cup toasted coconut flakes and your desired sprinkles (chocolate sprinkles, colorful sprinkles, or even melted semi-sweet chocolate chips!). Garnish with fresh berries.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
244g
Fat
24g
Carbs
31g
