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This recipe was featured a year or so ago in many magazines,its one I've made often as its quick easy,great for potlucks and is better the 2nd or 3rd day!
1 pkg. Jello Vanilla instant pudding & pie
filling (4 serving size)
1 can (20 oz(crushed pineapple,undrained
1 cup thawed Cool Whip
1 prepared 10 oz round Angel food cake\
Mix dry pudding mix and pineapple with juice in medium bowl.Gently stir in Cool Whip
Cut cake horizonrally into 3 layers
Place bottom cake layer cut side up on serving plate.Spread 1 1/3 cups of the pudding mixture:cover with middle layer of cake and spread with 1 cup of the pudding mixture.Top with remaining cake layer and spread with remaining pudding mixture.Refrigerate at least 1 hour or until ready to serve.Store in refidgerator.
tip:I use sugar free pudding,pineapple in its own juice and fat free or sugar free Cool whip.
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