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Ambrosia Angel Food Cake
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Ambrosia Angel Food Cake

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 can (14 oz.) crushed pineapple, undrained
1 large size Jell-O Vanilla Instant Pudding Mix
1 tub Cool Whip, defrosted, divided
1 pre-made angel food cake
1 cup flaked coconut, toasted
1 small can mandarin oranges, drained
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Let's Make It
1
Drain pineapple juice in a medium sized bowl. Mix in the Jell-O Vanilla Instant Pudding mix, and then mix in 1 cup of the Cool Whip. Now fold in the crushed pineapple.
2
Split angel food cake crosswise. Spread the bottom layer with half the pineapple-pudding mix. Put on the top of the cake. Frost the sides with the remaining Cool Whip.
3
Use the remainder of the pineapple-pudding mix to spread on top of the cake. Now, sprinkle the top of the cake with toasted coconut and decorate with the drained mandarin oranges. Refrigerate until ready to serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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