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Torte: Angel Food Torte

Source of Recipe

Jane Lynn


List of Ingredients

1/2 cup cold milk
1 3.4 ounce pkg instant vanilla pudding mix
1 8 ounce can crushed pineapple -- undrained
1 8 ounce carton frozen whipped topping -- thawed
1 prepared angel food cake -- (10 inches)
1/2 cup flaked coconut
maraschino cherries


Recipe

In a bowl, combine milk, pudding mix and pineapple; mix well. Fold in the whipped topping. Cut cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1-1/3 cups pineapple mixture. Repeat. Place top layer on cake; spread with remaining pineapple mixture. Sprinkle with coconut and garnish with cherries. Yield: 12 servings.