| | Directions | | Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping. Stack cake layers on plate, spreading pudding mixture between layers and on top of cake. Refrigerate 1 hour or until ready to serve. Garnish with berries. |
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| Ingredients | | - |  | 1 can Dole crushed pineapple, undrained (20 ounce can) |
| - | | 1 package Jell-O Instant Vanilla Pudding and Pie Filling (3.4 ounce pkg) |
| - | | 1 cup Cool Whip, thawed (or whipped topping) |
| - | | 1 package round angel food cake, cut into 2 inch chunks (10 ounce pkg) |
| - | | 3 cups seasonal berries |
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