Combine the crushed pineapple with the dry pudding mix.
Gently stir in the cool whip.
Slice the angel food cake into 3 layers.
Spread 1/3 of the pudding mixture onto the bottom layer. Place the middle layer and top with 1/3 of pudding mixture. Place the last layer and top with the remaining pudding mixture.
Chill in the refrigerator for at least 1 hour.
This recipe can also be made in parfait cups, simply cut the cake into bite size pieces and layer with pudding mixture in parfait cups.
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