1 (15 1/2 oz.) crushed pineapple in its own juice
1 (3 oz.) pkg. lemon Jell-O
1 (3 3/4 oz.) pkg. instant French vanilla pudding mix
2 c. milk
1 (8 oz.) Cool Whip
2 angel food cakes (loaves or 1 round)

Heat undrained pineapple in small saucepan. Bring to boil. Add lemon Jell-O. Stir until dissolved. Place in refrigerator to cool. Prepare pudding mix with 2 cups milk. Combine pudding with pineapple mixture. Fold in Cool Whip. Line 9 x 13-inch glass dish with sliced angel food cake. Cover with half pineapple mixture. Repeat layers and end with pudding mixture. Cover and chill overnight.