Ingredients
- 12 eggs
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
Topping:
1 (8 oz.) Cool Whip
1 sm. pkg. vanilla instant pudding
1 (20 oz.) can crushed pineapple
Mix dry pudding and pineapple. Let stand for 5 minutes. Fold in Cool Whip. Chill. Serve over angel food cake. If topping is too thin, pop into freezer for a short time before serving.
Description
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