2 pkg. vanilla pudding (instant)
1 can crushed pineapple in juice (undrained)
1 c. Cool Whip
1 angel food cake

Mix pudding and pineapple in medium bowl. Gently stir in Cool Whip. Cut cake horizontally in 3 layers. Place bottom cake layer, cut side up, on serving plate. Spread 1 1/3 cups of pudding mixture onto cake layer. Cover with middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer. Top with remaining cake layer. Spread with remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. You can also put strawberries on top for extra color.