Categories: cake, dessert, jello, pineapple

Ingredients

• *1 pkg. (4-serving size) JELL-O vanilla flavor instant pudding & pie filling
• *1 can (20 oz) DOLE crushed pineapple in juice, undrained
• *1 cup thawed COOL WHIP whipped topping
• *1 pkg (10 oz) round angel food cake
• *1 cup fresh mixed berries

Directions

1. MIX dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping. Let stand 5 min. until thickened.

2. CUT cake horizontally into 3 layers. Place bottom cake layer, cut-side up, on serving plate; top with 1 1/3 cups of the pudding mixture. Cover with middle cake layer and additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top with the remaining pudding mixture.

3. REFRIGERATE at least 1 hour. Top with fresh berries just before serving. Store leftovers in refrigerator.

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