Angel Lush with Pineapple

The picture from the magazine included blueberries and looks  delicious.

Prep: 15 minutes plus refrigeration  MAKES: 10 servings

Ingredients:

• 1 pkg (4 servings size) JELL-O Vanilla flavor Instant pudding & pie filling
• 1 can (20 oz) DOLE Crushed Pineapple in Juice, undrained
• 1 cup thawed COOL WHIP Whipped Topping
• 1 prepared round angel food cake (10oz)
• 1 cup fresh mixed seasonal berries

1. MIX dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
2. CUT cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers 2 times. (Tip to cut cake: use toothpicks to mark cake into 3 layers. Then cut using a serrated knife in sawing motion.)
3. REFRIGERATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.

140 calories, 1 g dietary fiber, 1 g total fat

Reference: March 2008 Country Home & Gardens Magazine