Tropical Angel Food Delight
1 prepared angel food cake, cut into bite size pieces.
1 ½ cups cold milk
2 packages (3.4 ounces) instant coconut pudding mix (you can substitute vanilla)
1 quart of vanilla ice cream, softened
1 large can crushed pineapples, drained well
½ cup coconut flakes
1 ½ cups sliced strawberries
1-16 ounce carton whipped topping, thawed
½ cup toasted coconut flakes, plus a bit more if you want a toasted coconut topping.
Spray a 9x13 inch pan lightly with no stick spray. Cut your angel food cake up into bite size pieces. I find the easiest way is to just rip it up with your hands. Add this to the pan pressing the cake down a bit as you go. Set aside.
In a mixing bowl beat the milk and pudding mixes on low speed for about 2 minutes until they thicken. Add the softened ice cream and beat until just combined. Spoon over the cake pieces and refrigerate until firm.
When the pudding layer has firmed add the crushed pineapple, a thin layer of flaked coconut and a layer of sliced strawberries. You want to try and cover the whole surface with berries so everyone gets some in every bite they take. (See photo above). You can certainly vary this recipe with any fruit of your liking, but this flavor combination is really terrific. Spread with whipped topping and sprinkle with toasted coconut and strawberries for garnish. Chill for at least an hour before serving. Refrigerate leftovers (if there are any)!
See how light and fluffy it is on the inside? Yum.