1 20-oz. can crushed pineapple, undrained
1 4-serving package vanilla flavor instant pudding
1 cup thawed whipped topping (I used fat-free)
1 angel food cake
Mix pineapple and pudding in a bowl. Gently stir in whipped topping. Cut
cake horizontally into thirds. Spread 1/3 of pudding mixture over bottom
layer of cake. Top with second layer. Repeat layering, ending with
pudding. Refrigerate at least 1 hour or until ready to serve. Garnish with
seasonal berries.