Ready in 1 hour 15 minutes
Recipe from Kraft Foods in the Everyday with Rachel Ray magazine - March 2008.
MIX dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers 2 times.
REFRIGRATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.
leesa246 3y agoIt was very good! Made it for my fathers 57th birthday and he was quiet surprised how good something other than the traditional birthday cake could be. Used a little bit more cool whip to make the frosting fluffier
Averret 4y agoLoved it! I added cream cheese and came out awhsome!:)
CorinaGingerich 5y agoI added a bigger box of pudding .. everyone loves it! New crowd pleaser
brettnleosmom 5y agoVery easy, and good. I modified the recipe to use up leftover angel food cake. I sliced pieces of cake and layered the topping. It didn't look as pretty as the posted picture, but it tasted great!
Angelett 7y agoWow beautiful cake! I can't wait for warmer weather to try this one! Looks yummy!
sabryan46 7y agoThis is a very refreshing dessert to serve especially in summer. Everyone loves it and it was a snap to make.
roberthuss 8y ago[I posted this recipe.]