This recipe I originally tried when a lady at work brought it in for a food day. I recently found it again while flipping through a Kraft Food and Family magazine (Spring 2008). It's such a light and delicious treat that is incredibly easy to make. Enjoy!
1 pkg vanilla instant pudding and pie filling
1 can (20 oz) crushed pineapple in juice, undrained
1 c thawed cool whip
1 angel food cake
Mix pudding and pineapple in a bowl. Stir in the whipped topping.
"frost" cake. you can either do this traditionally, or, cut the cake into 3 layers. "Frost" in between each layer ending at the top. Refrigerate at least 1 hr and top with strawberries or mixed berries.