No easier way to party prep than to make a trifle the day before! This one is extra simple, and quite delicious! I didn’t wind up taking many pictures, but once you’ve made it, you’ll be able to see it yourself!

Ingredients:

• 2 1 ounce packages vanilla instant pudding
• 2 20 ounce cans crushed pineapple
• 8 ounce tub cool whip, thawed
• 1 angel food cake, cut into chunks (my mom managed to find a gluten-free one, I think at Whole Foods)
• strawberries, for serving

In a large bowl, combine the dry pudding mix and the canned pineapple, adding both the fruit and the juice. Stir together, then add the cool whip and stir until well mixed.

Place about 1/3 of the cake chunks in a large trifle dish, then top with 1/3 the pineapple mixture.

Repeat 2 more times, using up the remaining cake and pineapple mixture. Cover with plastic and refrigerate at least 12 hours, giving the cake time to absorb some of the pineapple juice.

When ready to serve, either place the strawberries on top, or serve on the side if, say, someone you’re feeding hates berries. Enjoy!

Angel Lush Trifle

Adapted from Kraft.

• 2 1 ounce packages vanilla instant pudding
• 2 20 ounce cans crushed pineapple
• 8 ounce tub cool whip, thawed
• 1 angel food cake, cut into chunks
• strawberries, for serving

In a large bowl, combine the dry pudding mix and the canned pineapple, adding both the fruit and the juice. Stir together, then add the cool whip and stir until well mixed.

Place about 1/3 of the cake chunks in a large trifle dish, then top with 1/3 the pineapple mixture. Repeat 2 more times, using up the remaining cake and pineapple mixture. Cover with plastic and refrigerate at least 12 hours, giving the cake time to absorb some of the pineapple juice.

When ready to serve, serve with berries on top or on the side.