1 (15 1/2 oz.) can crushed pineapple
1 (3 oz.) pkg. lemon Jello
1 (3 3/4 oz.) pkg. instant French vanilla pudding
2 c. milk
1 (8 oz.) carton Cool Whip
2 (8 oz.) angel food cakes

Heat undrained pineapple in a small saucepan. When it boils, add lemon Jello, stirring to dissolve. Refrigerate to cool.

Prepare pudding mix with 2 cups milk and combine with cooled pineapple mixture. Fold in Cool Whip. Slice the cakes. Fit slices of one in bottom of 9x13 inch glass dish. Cover with half of the pineapple mixture. Repeat with layer of cake and remaining mixture. Cover with plastic wrap and chill overnight or several hours before serving. You may top with pineapple chunks, cherries, nuts, or coconut. Serves 16 to 20.