cup DOLE® Frozen Sliced Strawberries, partially thawed,
1
cup DOLE® Frozen Raspberries, partially thawed
1
(10-inch) angel food cake
1
package (4-serving size) vanilla flavor sugar free instant pudding and pie filling mix
1/3
cup cream sherry
1/2
cup thawed frozen whipped topping
• Twist crown from pineapple. Cut pineapple in half lengthwise. Refrigerate one half for another use, such as fruit salad. Cut fruit from shell. Cut fruit into thin wedges. Reserve 3 wedges for garnish; combine remaining pineapple with peaches and berries.
• Cut cake in half. Freeze one half for another use. Tear remaining cake into chunks.
• Prepare mix according to package directions.
• In 2-quart glass serving bowl, arrange half of cake chunks; sprinkle with half of sherry. Top with half each fruit mixture and pudding. Repeat layers. Cover; chill 1 hour or overnight.
• Just before serving, garnish with whipped topping and reserved pineapple wedges.
Click here for printable version
