1 angel food cake
1 lg. instant vanilla pudding mix
1 can Eagle Brand milk
1 (9 oz.) can crushed pineapple
1 (16 oz.) pkg. sweetened frozen strawberries
1 (8 oz.) carton sour cream
3 1/2 c. milk
1 (8 oz.) carton Cool Whip

Thaw strawberries. Tear cake into bite-size pieces. Place in 9 x 13 inch dish. Mix pudding and milk until smooth. Pour over the cake. Blend Cool Whip, sour cream and Eagle Brand milk. Stir in pineapple and strawberries. Pour over pudding. Chill for at least one hour before serving.