SHIRLEY'S ANGELFOOD DESSERT
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1 one-step angelfood cake mix
20 oz can pineapple in juice, undrained
1 small box instant vanilla pudding mix
8 oz Cool Whip
1 cup cold milk
Combine the dry cake mix and pineapple with juice and beat till frothy in a glass or metal bowl. Pour it into a greased 9 x 13 inch pan and bake at 325 for 30-35 minutes or till done or in an ungreased angelfood cake pan at 350 for 45-55 minutes or till done. If baking in the angelfood cake pan, invert immediately over a wine bottle to cool.
For the topping, beat together the pudding mix and milk till thickened and fold in the Cool Whip and frost the cake. Refrigerate. |
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 The Clark Howard Show
Weekdays 7p-10p
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