Tasty Tuesday!

Pineapple Angel Lush Cake

Ingredients:

1 pkg (4-serving size) Jell-O Vanilla Flavor instant pudding and pie filling (I used sugar free)

1 can (20 oz) Dole crushed pineapple in juice, undrained

1 cup thawed Cool Whip (I used lite)

1 pkg (10 oz) prepared angel food cake

10 small strawberries

Directions:

• Mix dry pudding mix and pineapple w/ juice in medium bowl. Gently stir in whipped topping
• Cut cake horizontally in 3 layers
• Place bottom cake layer, cut side up, on a serving plate. Spread 1-1/3 cups of the pudding mixture onto cake layer; cover with middle  cake layer. Spread 1 cup of the pudding mixture onto middle cake layer; top with remaining cake layer. Spread with remaining pudding mixture. Refrigerate at least one hour or until ready to serve. 
• Makes 10 servings