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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 18 |
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This desert is very easy to make. It was given to me by my good friend Dodi Foster in Indiana. Ingredients:
1 angel food cake (store purchased) |
1 lemon flavor instant pudding and pie filling (cooked) |
1 (8 ounce) can crushed pineapple (drained) |
2 egg whites |
1 (16 ounce) container cool whip |
1 cup chopped walnuts |
Directions:
1. Drain and set aside can of pineapple.
2. Break up the angelfood cake into a 9 x 13 baking dish.
3. Follow the directions on the box of pudding and let it cool.
4. Beat the egg whites until stiff and add to cooled pudding.
5. Pour the drained pineapple and walnuts over the angelfood cake in the dish.
6. Top with coolwhip and refrigerate.
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