Makes: 10 servings
1 pkg. (4-serving size) vanilla instant pudding & pie filling
1 can (20 oz.) crushed pineapple in juice, undrained
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries
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; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread with remaining pudding mixture.
Refrigerate at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator.
Omit cake. Prepare pudding mixture as directed; cover and refrigerate several hours or until chilled. Serve spooned into dessert dishes.