1 angel food cake one 20 ounce can of crushed pineapple 8 ounces of Cool Whip 1 1/2 cup of vanilla pudding, cooked & cooled
Drain crushed pineapple thoroughly and squeeze out any excess juices. Mix with Cool Whip and chilled vanilla pudding. Cut cake in half, horizontally and spread topping mixture in middle of cake and all over top and sides of cake.
For Easter, add yellow food coloring to angel food batter before baking. For Christmas, add green food coloring to angel food batter before baking.
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