Angel Lush with Pineapple Cake

This looks like a quick and easy dessert, especially if you have unexpected guests!

Ingredients:
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 small fresh strawberries

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; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top with the remaining pudding mixture.

REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator. Great Substitute Prepare as directed, using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling and COOL WHIP LITE Whipped Topping.

How To Cut the Angel Food Cake: Use a serrated knife and gentle sawing motion to easily cut the angel food cake.