1 angel food cake (store bought works well)
1 pkg. lemon instant pudding mix
1 carton non-dairy topping, softened
1 sm. can crushed pineapple
1 c. chopped pecans

Tear the cake into small pieces and layer in bottom of a 13"x9" cake pan. Prepare pudding according to package directions. Pour over cake. Cool in refrigerator. In small bowl fold into whipped topping, nuts and pineapple. Spread mixture over top of pudding. Cover and refrigerate. Serves 10 to 12.

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