Pineapple Angel Cake

A lighter sweet treat that is great for a summer barbeque.

• Ready In: 30 mins
• Serves: 10-12
• Yields: 1 cake

Ingredients

• 1 (3 1/2ounce) box instant vanilla flavor pudding and pie filling
• 20  ounces  dole  crushed pineapple in juice, drained
• 1  cup Cool Whip, thawed
• 1  round  angel food cake, 10 inches
• 10  small strawberries

Directions

1. Bake angel food cake or buy at the store pre-made.
2. Mix pudding mix and pineapple with juice in medium bowl. Gently stir in whipped cream.
3. Cut cake horizontally into 3 layers.
4. Place bottom cake layer, cut side up on serving plate. Spread 1-1/3 cups of pudding mixture into cake layer; cover with middle cake layer. Spread 1 cup of the pudding mixture into middle cake layer; top with remaining mixture. Refrigerate at least 1 hour or until ready to serve. Store in refrigerator.