1 store-bought angel food cake
1 pkg. (4-serving size) Vanilla instant pudding and pie filling mix
1 can (20 oz) crushed pineapple in juice, undrained
1 cup thawed Cool Whip topping
seasonal berries for garnish
Mix dry pudding mix and pineapple with juice in a medium bowl.
Stir in whipped topping. Let stand 5 minutes.
Cut cake horizontally into 3 layers.
Place botton cake layer cut side up on serving plate.
Spread 1-1/3 cups of pudding mixture onto cake layer.
Cover with middle cake layer and spread 1 cup of pudding mixture on top.
Top with remaining cake layer and spread remaining pudding mixture.
Refrigerate at least 1 hour or until ready to serve.
Top with berries for garnish.
