| 1 pkg | (4-serving size) Jell-O Light Vanilla Instant Pudding |
| 1 can | (19 oz/540 mL) Del Monte No Sugar Added Crushed Pineapple, undrained |
| 1 c | Thawed Cool Whip Light Whipped Topping |
| 1 | (227 g) store-bought angel food cake |
| 10 | Strawberries |
Combine pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
Cut cake horizontally into 3 layers.
Place bottom cake layer, cut side up, on serving plate. Spread 1-1/3 cups of the pudding mixture onto bottom cake layer; cover with middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer; top with remaining cake layer. Spread top with remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. Garnish with strawberries.