- 1 (3.4 ounce) package JELL-O vanilla flavor instant pudding & pie filling
- 1 (20 ounce) can Dole crushed pineapple in juice, undrained
- 1 cup thawed Cool Whip whipped topping
- 1 (10 ounce) package round angel food cake
- 10 small fresh strawberries
- Mix dry pudding mix with pineapple and its juice in medium bowl. Gently stir in whipped topping. Let stand 5 minutes until thickened.
- Cut cake horizontally into 3 layers. Place bottom cake layer, cut-side up, on serving plate; top with 1 1/2cups of the pudding mixture.
- Cover with middle layer and top with 1 cup of the remaining pudding mixture.
- Top with remaining cake layer; spread with the remaining pudding mixture.
- Refrigerate at least 1 hour. Top with strawberries before serving. Store leftover dessert in refrigerator.