1 20-ounce can crushed pineapple in juice
1 package vanilla instant pudding
1 C thawed whipped topping
1 10-ounce round angel food cake, cut into three layers
1 pint fresh strawberries
Mix pineapple and dry pudding mix. Gently stir in whipped topping. Stack cake layers on a plate, spreading pudding mixture between layers and on top of the cake. Refrigerate for one hour. Top with berries.