Pineapple Angel Lush Recipes

Steps:

• In a small bowl, beat pineapple and pudding mix until well combined. Fold in whipped topping. Chill until ready to assemble., To fill angel food cake, slice cake horizontally into three layers. Fill and top layers with filling. Top with berries., To fill individual sponge cakes, spoon filling into cakes and top with berries., For parfaits, layer cubed angel food cake, filling and 2 cups berries in 12 dessert glasses.

Steps:

• Mix pineapple and dry pudding mix in medium bowl with whisk until blended. Stir in COOL WHIP.
• Stack cake layers on plate, filling layers and topping dessert with pudding mixture.
• Refrigerate 1 hour. Top with berries just before serving.

Steps:

• Mix pineapple and dry pudding mix. Gently stir in COOL WHIP.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour. Top with berries.

Steps:

• 1. Mix dry pudding mix with pineapple with juice in medium bowl. Gently stir in whipped topping. Let stand 5 minutes. Cut cake horizontally into three layers. Place bottom cake layer [cut side up] on serving plate.Spread 1 1/3 cups of the pudding mixture onto cake layer; cover middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer; top with remaining cake layer. Spread remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. Top with your favorite seasonal berries.

Steps:

• Mix pineapple and pudding in bowl. Gently stir in whipped topping.
• Cut cake horizontally into thirds.
• Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding.
• Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

Steps:

• For THE FILLING
• Mix pineapple and dry pudding mix. Stir in COOL WHIP.
• Now, YOU CHOOSE!
• Parfaits: Cube cake. Layer in 12 parfait glasses alternately with filling and berries. Makes 12 servings.
• Cake: Cut cake into 3 layers. Stack on plate, spreading filling between layers and on top of cake. Top with berries. Makes 10 servings.
• Individuals: Spoon filling into dessert shells; top with berries. Makes 12 servings.

Steps:

• Slice cake into 3 rings, set aside.
• Stir dry pudding mix with reserved pineapple juice. Fold in pineapple, then whipped topping. Frost each ring top as you rebuild cake. Frost outside of cake with remaining mixture.
• Chill for 8 hours.

Steps:

• Preheat oven to 350 degrees. Have ready ungreased 9 or 10 inch tube pan.
• Sift together flour, 3/4 cups sugar and salt.
• In a large bowl, beat on low speed for 1 minute the egg whites, water, lemon juice, cream of tartar, and vanilla.
• Increase mixer speed to medium and beat until the mixture increases in volume 4 1/2 to 5 times and resembles a bowl of soft foam, about 1 1/2 to 3 minutes.
• Gradually beat in 1 tbsp at a time (on medium speed) 3/4 cup sugar for 2-3 minutes. Do not beat until stiff.
• When all sugar has been added, the foam will be creamy white. Slowly fold in flour with a rubber spatula, do not stir or mix.
• Pour batter into pan and tilt or spread to level the top.
• Bake 35-40 minutes or until a toothpick comes out clean.
• Let cool upside down for at least 1 1/2 hours.
• To unmold, insert a flat knife around the outside and inside of tube.
• While cake is cooling, mix dry pudding mix and pineapple in medium bowl. Gently fold in whipped topping.
• Cut cake horizontally into 3 layers.
• Place bottom layer on serving platter; top with 1/3 of the pudding mixture, repeat with next two layers, ending with filling on top.
• Refrigerate at least 1 hour. Top with berries just before serving!

Steps:

• Mix can of pineapple (do not drain) with Pudding mix.
• Fold in whipped cream.
• Cut cake into 2 or 3 layers.
• Top first layer with one 3rd of the topping and repear with other layers.
• Chill for at least one hour before serving.
• Before serving top with strawberries.

Steps:

• Mix dry pudding mix and pineapple with it's juice in medium bowl.
• Gently stir in Cool Whip.
• Let stand 5 minutes.
• Cut cake into 3 layers, horizontally.
• Place bottom cake layer cut side up on a serving plate,top with 1-1/3 cups of pudding mixture.
• Cover with the middle cake layer and additional 1 cup of the remaining pudding mixture.
• Top with remaining cake layer and the rest of pudding mixture.
• Refrigerate for 1 hour.
• Top with strawberries before serving.
• Store leftovers in fridge.

Steps:

• FILLING: Mix the crushed pineapple and pudding mix together. Stir in the cool whip. Set aside. Tear the angel food cake in pieces. In the trifle dish put one layer of cake pieces on the bottom, layer some of the pineapple cool whip mixture on top of the cake pieces. Then put some slices strawberries on top of the cool whip mixture, then sprinkle some blueberries on top of the strawberries. Continue layering all of the ingredients until the trifle bowl is full top with the strawberries and blueberries. Refrigerate until ready to eat.

Steps:

• Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

Steps:

• Mix dry pudding mix and pineapple with juice in medium bowl.
• Gently stir in whipped topping.
• Cut cake horizontally into 3 layers.
• Place bottom cake layer, cut side up, on serving plate.
• Spread 1 1/3 cups of pudding mixture onto cake layer.
• Cover with middle cake layer.
• Spread 1 cup of the pudding mixture onto middle cake layer.
• Top with remaining cake layer.
• Spread with remaining pudding mixture.
• Refrigerate at least 1 hour or until ready to serve.
• Garnish with strawberries (optional).
• Store in refrigerator.