Ingredients:
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 small fresh strawberries
Directions:
MIX dry pudding mix and pineapple with its juice in medium bowl. Gently stir in whipped topping. Let stand 5 min. until thickened. CUT cake horizontally into 3 layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top with the remaining pudding mixture. REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator.
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