This is a great summertime dessert recipe.
It's even better with fresh fruit from our garden!
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
1 pkg. (1.5 oz.) JELL-O Vanilla Instant Pudding
1 cup thawed Cool Whip
1 pkg. (10 oz.) round angel food cake,
cut horizontally into 3 layers
10 fresh strawberries
Mix pineapple and dry pudding mix in medium bowl
with whisk until well blended.
Stir in Cool Whip. Stack cake layers on plate,
filling layers and topping with pudding mixture.
Refrigerate 1 hour. Top with berries just before serving.