2 cans (8 oz. each) crushed pineapple in juice, undrained
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped PLANTERS Pecans
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (10 oz.) round angel food cake
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
Mix pudding mix and pineapple in large bowl. Add marshmallows and nuts; mix well. Gently stir in 1-1/2 cups COOL WHIP.
Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1-1/2 cups pudding mixture. Cover with middle cake layer and remaining pudding mixture. Top with remaining cake layer.
Frost side and top of cake with remaining COOL WHIP. Refrigerate at least 1 hour. Sprinkle with coconut just before serving.
Save 30 calories and 2g of fat, including 1 of saturated fat, per serving by preparing with JELL-O Pistachio Flavor Sugar Free Fat Free Instant Pudding and COOL WHIP LITE Whipped Topping.
How to Cut and Serve Easily
Use a serrated knife to cut cake and a pie server to plate the slices.
Store leftovers in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.