1 angel food cake (cut in pieces)
2 20 oz cans crushed pineapple, in own juice
3 packs Instant Lemon Pudding
3 8 oz cartons of cool whip
1 cup of milk
Place one layer of the cake (cut up) in the bottom of the CH Roaster. Mix 1 can crushed pineapple and juice with 1 box of Lemon Instant pudding & 1/2 carton cool whip. Layer this on top of cake.
Repeat with another layer of cut up cake, and then another mixture of the pineapple,pudding, & cool whip.
Topping: Mix together 1 cup milk, 1 package of Lemon Instant Pudding mix and 2 8-oz cartons of cool whip and spread on top of cake.
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