Mix Ambrosia Dip Mix with crushed pineapple, including juice, and dry instant pudding mix in a medium-size bowl. Stir to mix well. Gently fold in Cool Whip®. Let mixture stand and chill in refrigerator for 5 minutes only. Slice cake horizontally into 3 even layers. Place bottom cake layer with the cut side up on a serving plate. Spread 1-1/3 cups of the Ambrosia pudding mixture onto the bottom cake layer. Do not spread filling on sides of cake. Place middle cake layer on next. Spread 1 cup of the Ambrosia pudding mixture onto the top of the middle layer. Place last remaining cake layer on top. Spread remaining Ambrosia pudding mixture on top layer. Chill at least 1 hour before serving. Garnish with seasonal berries, chunk pineapple or other fruit.
*May substitute lemon, coconut or pistachio instant pudding in recipe.
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