I found a recipe a few weeks back in the coupon circular from Dole. It called for using an angel food cake, cutting it into thirds and layering the filling. Not really wanting a big cake, I opted for single serving sponge cakes. After all, it was really just the filling that I wanted to try anyways.
20oz Dole Crushed Pineapple
1 pkg Jello Vanilla Instant Pudding
1 cup Cool Whip, thawed
6 mini sponge cakes
In a large bowl combine the pineapple and vanilla pudding until well combined. Chill for 1 hour.
After the hour gently fold in the Cool Whip.
Spoon the filling into the mini shells and top with you preferred fruit. I used frozen blueberries..yumm!
This recipe is so easy peasy lemon sqeezy and the flavor is light and airy. Perfect dessert for a summer bbq!!