1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
1 (20 ounce) can crushed pineapple in juice, undrained
1 cup thawed whipped topping
1 (10 ounce) package prepared round angel food cake
10 small strawberries, for garnish (optional)

Mix dry pudding mix and pineapple with juice 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 pudding mixture onto cake layer.
Cover with middle cake layer.
Spread 1 cup of the pudding mixture onto middle cake layer.
Top with remaining cake layer.
Spread with remaining pudding mixture.
Refrigerate at least 1 hour or until ready to serve.
Garnish with strawberries (optional).
Store in refrigerator.

I found this recipe on a cool whip container a long time ago. This is very light and yummy!