Ingredients:
1 can (20 oz) crushed pineapple in juice, undrained
1 pkg. (4 serving) Jell-o vanilla flavor pudding (fat free)
1 C Cool Whip Lite
1 (15-ounce) bakery round angel food cake
1 C mixed berries
Directions:
1. Measure whipped topping and set aside to soften. Combine in medium bowl, dry pudding mix and pineapple. Gently stir in whipped topping.
2. Slice cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. repeat layers two times.
3. Chill cake at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.
Notes:
This is amazing! And so easy to make!! Very fresh and light, and it was perfect to end our Easter meal.
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