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1 angel food cake (I buy it ready made)
Prepare lemon pie filling first, as directed on package. Cover with plastic wrap and cool to room temperature.
Whip cream; fold 1/2 of the whipped cream into the cool lemon pie filling. Reserve the remainder of the whipped cream for the topping.
In a large glass bowl (I use a trifle bowl), place a layer of angel cake. Spoon over 1/2 of the crushed pineapple, then 1/2 of the lemon-cream mixture. Repeat layers, ending with the reserved whipped cream. Cover and chill.
Garnish with toasted almonds just before serving. Best made the day before.
Posted by Judy Hochsztein
Nutritional Info Per Serving: N/A
1 package lemon pie filling
1 large can crushed pineapple, undrained
1 carton whipping cream (500 ml)
toasted almonds for garnish