Ingredients:
1 (3 1/2 ounce) packages instant vanilla flavor pudding and pie filling ( I used Jello-o brand, use fat-free, sugar-free if desired)
1 (20 ounce) cans crushed pineapple in juice, undrained
1 cup thawed whipped topping ( I used Cool Whip brand, use light if desired)
1 (10 ounce) packages prepared round angel food cake ( I bought a prepared one at Wal-Mart that was 15 oz and it worked out fine)
10 small strawberries, for garnish (optional)
Directions:
Mix dry pudding mix and pineapple with juice in medium bowl.
Gently stir in whipped topping.
Cut cake horizontally into 3 layers.
Place bottom cake layer, cut side up, on serving plate.
Spread 1 1/3 cups of pudding mixture onto cake layer.
Cover with middle cake layer.
Spread 1 cup of the pudding mixture onto middle cake layer.
Top with remaining cake layer.
Spread with remaining pudding mixture.
Refrigerate at least 1 hour or until ready to serve.
Garnish with strawberries (optional).
Store in refrigerator.
Servings: 8
Time preparation: 15 min.
Time total: 75 min.