Angel Lush Cake

By phowley

Ingredients

• 1 pkg (4 serving size) Jello vanilla sugar free fat free instant pudding and pie filling
• 1 can (20 oz) crushed pineapple in juice, drained
• 1 c thawed Cool Whip free topping
• 1 pkg (8.5 oz) angel food cake

Preparation

Step 1

Mix 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 c of pudding mixture onto cake.
Cover with middle layer of cake.
Spread 1 c of pudding mixture onto cake.
Top with remaining cake layer.
Spread with remaining pudding mixture.
Refrigerate at least 1 hour or until ready to serve.
Refrigerate leftover cake.