|Canned crushed pineapple in juice||20 Ounce (undrained)|
|Jell-o vanilla flavor fat free sugar free instant reduced calorie pudding & pie filling||200 Gram|
|Thawed cool whip lite/Cool whip sugar free whipped topping||1 Cup (16 tbs)|
|Round angel food cake||10 Ounce|
MIX pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times.
REFRIGERATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.