MIX pineapple and dry pudding mix in medium bowl with whisk until well blended. Stir in COOL WHIP. STACK cake layers on plate, filling layers and topping with pudding mixture. REFRIGERATE 1 hour. Top with berries just before serving. Nutritional InformationCalories: 140 Total fat: 1 g Saturated fat: 1 g Cholesterol: 0 mg Sodium: 340 mg Carbohydrate: 31 g Dietary Fiber: 1 g Sugars: 26 g Protein: 2 g Vitamin A: 0% DV Vitamin C: 25% DV Calcium: 6% DV Iron: 2% DV
This is a delicious light and quick desert recipe. I usually have the ingredients available in my pantry. It also transports easily.