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Instructions |
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Tear angel food cake into 1-inch pieces. Place cake in 13x9-inch. Set aside.
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Beat pudding, milk and cream cheese at medium speed of an electric mixer or until thick. Stir in crushed pineapple.
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Spoon pineapple mixture over cake. Cover and chill. Sprinkle with toasted coconut, if desired.
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Serving
Suggestions |
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The recipe called for canned pineapple but I used a fresh pineapple and it tasted great.
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Originally Submitted
11/7/2008
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