Ingredients

Instructions

1 box Vanilla Flavor Instant Pudding (3.4 oz. size)

Mix pudding mix with pineapple in medium bowl. Gently stir in cool whip. Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate. Top with 1/3 of pudding mix. Repeat for the next 2 layers. Refrigerate at least 1 hour. Top with berries just before serving. Store leftovers in fridge.

1 can Crushed Pineapple in Juice, undrained (20 oz. size)

1 cup Cool Whip Topping, thawed

1 prepared Round Angel Food Cake (10 oz. size)

1 cup Mixed Berries, fresh