I warned you….it’s good! I’ve got some fun yardsale finds to share with you on Monday! It was a fun weekend. Also, wanted to mention if any of you are looking for some Neutrogena Sunless Tanner….I found a box for $7 at Big Lots with the Sunless Tanner Mousse, Exfoliator, and Face Sunless Tanner (all 3 in the same box). I thought that was a great price, so you might check out your Big Lots too. Happy Weekend!
This is for those times you don’t want to make cake from scratch, but you need something yummy to feed several people. Got this recipe from my Aunt Mary in Florida and I think I remembered it right. It’s delicious and uses storebought angel food cake. Can’t get easier than that! I made this for us for Memorial Day and we really enjoyed it.
Here’s what you need:
Easy Strawberry-Pineapple Shortcake 1 Angel food cake
1 box Instant Vanilla pudding
1 15 oz. can crushed pineapple, Juice Drained
1 small container Cool Whip
Frozen or fresh strawberries, sliced with juice and/or sugar added.
You can make this as light as you’d like by using Sugar free pudding, light Cool Whip and no extra sugar added to the strawberries. It’s light and delish, perfect for summer! Prepare one box instant vanilla pudding, put in fridge until set, then add the can of crushed pineapple and mix well. Slice the cake twice around the diameter, making 3 layers. Add pudding mixture between both layers and also on top of cake, placing each layer of cake back on as you go. It’s OK if the pudding oozes out of the cake, this makes it really yummy. Sit in fridge for a couple of hours and the pudding mixture will soak into the cake. Slice yourself a big ole’ chunk of cake, add the crushed strawberries and a dollop of whipcream and have yourself a lip-smacking time!
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