1 pkg. vanilla pudding
1 env. Knox gelatin
1 sm. can crushed pineapple
4 eggs (whites only)
8 tbsp. sugar
1 lg. angel food cake
Frozen or fresh strawberries or raspberries

Prepare pudding as directed on box. Dissolve 1 package Knox gelatin in 1/3 cup cold water. Add to pudding while still hot. Add crushed pineapple (drained) while pudding is still warm. Beat egg whites until stiff gradually adding sugar. Fold into pudding mixture when it is cold.

Now take angel food cake and break up into small pieces. Cover bottom of 9x13 pan with 1/2 of angel food cake pieces. Cover with 1/2 of pudding mixture. Add other 1/2 cake pieces and then the remaining pudding mixture. Let set overnight in refrigerator, covered. When ready to serve cut in squares and top with strawberries or raspberries.