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Ingredients

• vanilla instant pudding/pie filling
• 1 can crushed pineapple in juice (undrained)
• 1 c thawed Cool Whip
• 1 package prepared angel food cake

Directions

Mix dry pudding mix and pineapple in medium sized bowl. Gently stir in whipped topping. Cut cake horizontally into 3 layers. Place bottom cake layer, cut side up, on the serving plate. Spread 1 1/3 cups of the pudding mixture onto the cake. Cover with middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer, top with remaining layer. Spread with remaining pudding mixture and refrigerate at least 1 hour or until ready to serve. Keep refrigerated.

Submitted by: Carol Sebring