By Graduation week. Amber home Monday. Prep all week. The house is a whirlwind.
Drove Monday only. Off Tuesday through following week.
Saturday May 25: Graduation at Heartland Events Center. Tyler and Justin walk in the same ceremony. I sit in the same seat I sat in two years ago for Amber. I cry when Justin walks. I cry when Tyler walks. Gayle sits beside me with her oxygen tank. She is there. She is there for her two grandsons graduating high school. I did not know if she would make this day. She made it. She cried too — the first time I have seen Gayle cry in public.
Home: dinner with 16 people in the house. Tyler and Justin gave short speeches — both less than two minutes. Tyler: "Thanks to my mom and my dad for everything. And my sisters. And my brother. And my Grandma." Justin: "Mom. Dad. Thank you. Grandma. Thank you. Amber. Thank you. Tyler. Thank you. Josie. Thank you." He named everyone. Nobody was left out. Nobody cried except maybe everyone.
After feeding 16 people and crying through two graduation speeches and sitting next to Gayle while she cried for the very first time in public, I needed a dessert that could carry the weight of that day without making me work any harder than I already had — something light and sweet and big enough for a room full of people who had just watched something they’ll never forget. Angel Lush was exactly that. I’ve made it a dozen times, but that Saturday it tasted different, because every person at that table had earned it.
Angel Lush—Make it your way!
Prep Time: 15 min | Cook Time: 0 min | Total Time: 15 min + 1 hr chill | Servings: 16
Ingredients
- 1 angel food cake (store-bought or homemade, 10–12 oz), torn into bite-size pieces
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple in juice, undrained
- 1 container (8 oz) frozen whipped topping (Cool Whip), thawed, divided
- 1 package (8 oz) cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Fresh berries or maraschino cherries for topping (optional)
Instructions
- Make the pineapple pudding layer. In a large bowl, whisk together the instant pudding mix and the entire can of crushed pineapple (with juice) until combined and slightly thickened, about 2 minutes. Fold in half of the whipped topping. Set aside.
- Make the cream cheese layer. In a separate bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy. Fold in the remaining half of the whipped topping until fully combined.
- Layer the dessert. Spread the torn angel food cake pieces evenly in the bottom of a 9x13-inch baking dish. Spoon the pineapple pudding mixture over the cake layer and spread gently to cover. Dollop and spread the cream cheese layer over the top.
- Chill. Cover and refrigerate for at least 1 hour before serving to allow the layers to set and the cake to absorb the pudding.
- Finish and serve. Top with fresh berries or cherries just before serving if desired. Slice into squares and serve cold.
Nutrition (per serving)
Calories: 210 | Protein: 3g | Fat: 8g | Carbs: 32g | Fiber: 0g | Sodium: 280mg