- 1 1/2 cups [375 mL] milk
- 1 [3-ounce / 85-g] pack cream cheese, softened
- 1 [3 3/4-ounce / 106-g] pack instant vanilla pudding mix
- 4 cups [1 L] angel food cake cubes
- 1 [13 to 14-ounce / 370 to 398-ounce] can crushed pineapple, drained
- 1 [2-ounce / 56-g] pack whipped topping mix
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- Into a small mixer bowl, slowly blend milk into softened cream cheese, beating until smooth.
- Add instant vanilla pudding mix; beat at low speed of an electric mixer until smooth and just thickened, for approximately 2 minutes.
- Pour pudding mixture over angel food cake cubes, stirring until well coated.
- Turn into a square 8-inch [20-cm] glass baking dish.
- Evenly top cake cubes with well drained crushed pineapple.
- Prepare whipped topping mix according to packaging directions.
- Evenly spread whipped topping all over crushed pineapple.
- Chill several hours or overnight, before serving.
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