Angel Pineapple Lush Parfaits

It’s the sort of dessert that you can hold ingesting and ingesting as it’s fluffy, light, ethereal, and fresh. that's both a very good element and a horrific element.

As opposed to make it the traditional manner which includes cutting an angel food cake into thirds, and layering with the lush-scious filling, I chopped the cake into portions and assembled the dessert in parfait glasses. Or use a massive trifle bowl.

Definitely stir together a field of immediate vanilla pudding with a huge can of crushed pineapple, stir in whipped topping, upload the cake portions, upload to glasses, and pinnacle with clean berries. if you don’t use pudding blend or whipped topping, i can’t comment on how to make this dessert.

INGREDIENTS

• one 20-ounce can crushed pineapple with juice, undrained
• one 3.4-ounce package vanilla instant pudding (I haven’t tried with sugar-free)
• one cup thawed whipped topping (I used fat-free Cool Whip)
• one 13-ounce angel food cake (from the grocery store bakery or make your own), diced into 1-inch cubes
• fresh strawberries, blueberries, blackberries, etc. for garnishing; optional

INSTRUCTIONS

1. To a large bowl, add the pineapple with juice, pudding blend, and stir to combine until smooth.
2. Fold within the whipped topping.
3. add the cake cubes and stir to contain and coat lightly.
4. evenly divide mixture among parfait glasses or a big trifle bowl, refrigerate for about 1 hour, optionally garnish with fruit, and serve. Lush will maintain hermetic inside the refrigerator for up to a few days, noting it becomes softer as time passes.

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