| | Directions | | Mix dry pudding mix and pineapple with juice in medium bowl. Gently stir in whipped topping. Cut angel food cake horizontally into 3 layers. Place bottom cake layer (cut side up) on serving plate. Spread 1 and 1/3 C of the pudding mixture onto cake layer and cover with middle cake layer. Spread 1 c of the pudding mixture onto middle cake layer and top with remaining cake layer. Spread with remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. Top with strawberries and serve! Makes 10 servings. |
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| Ingredients | | - |  | 1 package 4 serving size) Vanilla Jello Instant Pudding and Pie Filling |
| - | | 1 can Dole crushed pineapple inch juice (undrained) (20 ounce can) |
| - | | 1 cup thawed COOL WHIP Whipped Topping |
| - | | 1 package "prepared" round angel food cake (10 ounce pkg) |
| - | | 10 strawberries (small) |
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