Ingredients

• 1 angel food cake, 10-inch diameter
• 16 ounces Cool Whip^® frozen dessert topping 
• 4-1/2 ounces rum
• 1-1/2 cups crushed pineapple in heavy syrup

Preparation

1. Thaw Cool Whip^®. Slice cake into 3 even slices lengthwise and place bottom piece on a cake plate.
2. Using a teaspoon, sprinkle 1/3 of rum over cake. Spread 1 cup Cool Whip over cake, followed by 3/4 cup pineapple and syrup.
3. Top with middle cake slice and repeat step 2 above.
4. Place third cake slice on top, repeat rum and spread remaining Cool Whip over cake to cover.
5. Chill well before serving.
6. Slice into 12 portions.

Helpful hints

• Refrigerate Cool Whip^® to thaw before preparing recipe
• Include some heavy syrup with pineapple to moisten the cake.
• Due to high carbohydrate content, half portion is recommended if you have diabetes.