What a weekend! My sister, bro-in-law, and nephew came to visit. They were in town for a graduation but it was perfect timing to celebrate her birthday and mother's day. Last year I made her this enormous ice cream cake. This year I decided to go for something a little lighter. (Really, anything would be lighter than that cake....it was insane.)
This Pineapple Whipped Cream Frosting is super easy to make and the perfect compliment to Angel Food Cake. It does need to sit overnight so plan ahead!
Sadly, Ginny couldn't take the rest of her cake home because of the drive/heat/whipped cream so I guess we'll have to keep it. The things we do for family.
Pineapple Whipped Cream Frosting
20 ounce can crushed pineapple, drained
3 ounce box french vanilla instant pudding
12 cool whip
In a bowl with a lid, mix the drained crushed pineapple and pudding mix. Cover and refrigerate overnight.
The next day, add the cool whip to the pineapple and pudding mixture and mix well. Refrigerate until ready to use. Tastes delicious on an angel food cake!
Source: My grandma's recipe box
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