Pineapple-Angel Dessert

1. 1

   Lightly drain the pineapple.

2. 2

   In medium saucepan, cook pudding according to directions, then add pineapple and juice. Cook a little longer, stirring constantly. Remove from heat.

3. 3

   Slice cake and put a single layer in a 9 x 9-inch pan, cutting to fit.

4. 4

   Top with half of the pudding/pineapple mixture. Add another layer of cake and the rest of the pudding.

5. 5

   Refrigerate until cool, then frost with Cool Whip. Decorate each piece with a maraschino cherry. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.