1 can (20 oz) crushed pineapple
in juice, undrained

1 box (3.4 oz) vanilla instant pudding mix
1 cup frozen whipped topping, thawed
1 (10 oz) round angel food cake, cut into 3 layers*
(see note below)

10 small fresh strawberries


1. Mix pineapple and dry pudding mix.
Gently stir in whipped topping.

2. Stack cake layers on plate, spreading pudding mixture
between layers and on top of cake.

3. Refrigerate at least 1 hour. Top with berries.

Use a serrated knife in a sawing motion to cut into layers.

YIELD: 10 Servings