Angel Lush

1 pkg (4 serving size) Vanilla instant pudding
1 can (14 fl oz/398 ml) crushed pineapple in juice, undrained
1 cup thawed cool whip
1 angel food cake
10 fresh strawberries

Mix dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.

Cut cake horizontally into 3 layers. Place bottom cake layer on a serving plate; top with one-third of the pudding mixture. Repeat layers 2 times.

Refrigerate at least 1 hour. Top with strawberries just before serving. Store leftovers in the fridge.

(Use a serrated knife and use a gentle saw motion to esily cut the cake.