Angel Lush Cake

1 pkg. (4 serving size) Vanilla instant pudding

1 can crushed pineapple in juice, undrained

1 cup thawed Cool Whip

1 pkg. angel food cake

1. Mix pudding mix and pineapple in medium bowl. Genly stir in whipped topping.

2. Cut cake horizontally into 3 layers.

3. Place bottom cake layer, cut side up, on serving plate. Spread 1-1/3 cups of the pudding mixture onto cake layer; cover with middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer; top with remainin cake layer. Spread with remaining pudding mixture.

4. Refrigerate for at least 1 hour. Refrigerate left over cake.

Note: You can use sugar free, fat free pudding and fat free whipped topping to make this a very light in calorie dessert.