We just celebrated Independence Day here in America! Traditionally, people get together with friends and family to have cook-outs, BBQ hot dogs and hamburgers and watch fireworks displays. My kids and I went to my parents’ house and had burgers, brats, macaroni salad, broccoli cauliflower salad and baked beans.

For dessert I wanted to make a layered dessert with angel food cake, strawberries, blueberries and whipped topping. Instead of making exactly that I made a little variation because I was afraid a layered dessert would get too soggy if we had leftovers as only five of us were eating.

I used a Betty Crocker Angel Food Cake mix and a can of Dole Crushed Pineapple for the cake. If you are not a fan of pineapple, you can make the cake according to the directions on the box.

This patriotic dessert is so simple! All you do is mix the Angel Food Cake Mix with a 20 oz can of Dole Crushed Pineapple. Do not drain the pineapple! Mix them together by hand until they are completely blended. Pour this into a greased 9×13 baking dish and bake at 350 degrees for about 25 minutes.

I let that cool overnight and then cut it into approximately 1 inch cubes. If I were going to serve this to a big crowd right away, I would have layered it with strawberries, blueberries and whipped topping to make it sort of like a trifle. Since there were only 5 of us eating, I let everyone make their own little desserts in bowls. You can also use pound cake for this recipe, but I just love angel food cake made with crushed pineapple!

It was delicious! You could also use raspberries or blackberries in this; whatever berries you find most tasty! Instead of Cool Whip, which I used, you can use real whipped cream or Ready Whip. You could even use pudding if you prefer! This makes a simple and delicious patriotic dessert that you can serve on any of the patriotic holidays here in the USA!

If you are in the United States, what did you do to celebrate Independence Day? If you cooked out, what was your favorite item on the menu?