1 lg. angel food cake
2 pkgs. Jello instant vanilla pudding
1 lg. Cool Whip
1 (8 oz.) carton sour cream
1 lg. box frozen strawberries or can use fresh one, sweetened
1 can crushed pineapple (flat can)
1 c. chopped pecans

Tear cake into chunks and put on bottom of large cake pan (9 x 13 inches). Mix pudding according to directions on package and pour over cake. Mix together in a large bowl Cool Whip and sour cream. Add strawberries (I drain some of the juice) and drained pineapple. Put over cake and pudding. Sprinkle pecans on top. Refrigerate.