When my oven broke and I was too broke to get it repaired, I had to come up with ways to bake and cook without it. I was going to an event and needed to bring a dessert. I hated to buy something store bought since I normally bake. Although, I can’t say I was crying over not having the ability to bake. Life has been too busy to breath lately much less bake. I was lucky enough to come across this recipe in my box of dessert recipes. I am not a fan of crushed pineapples but so many other people seem to love that addition to this dessert. However, I have been known to serve this without the pineapple and with chocolate pudding then topping it with fat free whipped cream. You can also use chocolate angel food cake, just omit the pineapples and perhaps use raspberries and strawberries. You can mix things up using cheesecake flavored pudding or strawberry pudding. Just have fun and get creative.
No Bake Angel Food Dessert
- 1 can(s) (20-ounce) crushed pineapple in juice, undrained
- 1 package(s) (3.4-ounce, 4-serving size) instant vanilla pudding and pie filling
- 1 cup(s) frozen whipped topping, thawed
- 1 box(es) (10-ounce) store-bought angel food cake
- 1 cup(s) fresh raspberries
- In a medium bowl, mix together the pineapple (with its juice) and the dry pudding mix until combined. Gently stir in the whipped topping.
- Cut the angel food cake horizontally into 3 equal layers with a large serrated knife. Place the bottom layer, cut side up, on a serving plate. Top with 11/3 cups of the pudding mixture. Cover with the middle cake layer and another 1 cup of the pudding mixture. Add the last cake layer to the stack and top with the remaining pudding mixture.
- Refrigerate the cake at least 1 hour. Before serving, use fresh raspberries to decorate the top and sides of the cake.