(LAYERED ANGEL FOOD CAKE WITH PINEAPPLE)
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) Jell-o Vanilla Instant Pudding & Pie Filling
1 cup thawed Cool Whip
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries
Mix pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping.
Cut cake horizontally into three 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 an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture.
Refrigerate at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator.
VARIATIONS: If desired, add blueberries and raspberries to strawberry garnish on top of cake
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