1 small size vanilla fat-free, sugar-free instant pudding
1 (20 oz.) can crushed pineapple with juice
1 c. thawed lite Cool Whip
1 baked angel food cake
10 berries (for garnish)

Mix the dry pudding and pineapple in medium bowl. Stir in Cool Whip. Cut cake horizontally into 3 layers. Place bottom layer of cake, cut side up, on serving plate. Spread 1 1/3 cups of pudding mixture onto the bottom layer. Cover with middle cake layer and spread 1 cup of mixture on top. Top with remaining layer and top with remaining mixture. Refrigerate at least 1 hour. Garnish with berries.