(20 oz) crushed pinapple, undrained
small box jello instant vanilla pudding
whipped topping, thawed
(10 oz) round angel food cake
strawberries, diced (save a few whole ones for garnish on the top of the cake)
1In a medium bowl, mix the pineapple, with juice, diced bananas and the dry puddng mix.
2Gently fold in the whipped topping.
3In a separate bowl, mix the diced strawberries and the strawberry glaze. Stir well to combine.
4Cut the cake horizontally into three layers.
5Place the bottom layer, cut side up, on your serving plate. Top with 1/3 of the pudding mixture Spoon some of the strawberry mixture on top of the pudding mixture.
6Cover with the middle cake layer and and the pudding mixture then the strawberry mixture.
7Place the top layer on the top and spread remaining pudding mixture and then the strawberry mixture.
8Refrigerate for at least one hour before serving.
9Just before serving, place the remaining strawberries on the top of the cake for garnish.
10Store any remaining cake in the refrigerator.
Originally Posted: Sun, Oct 23, 2011