Mexican Wedding Cake - cooking recipe

Ingredients

2 boxes Pillsbury butter cake mix
2 large cans crushed pineapple
2 cans strawberry pie filling
2 large boxes vanilla instant pudding
2 medium containers Cool Whip

Preparation

Bake cake as directed on box; cool.
Make pudding.
Crumb cake, then start layering:
first the pudding, strawberry filling and pineapple, then Cool Whip.
Continue in layers.
Finish with Cool Whip.
Decorate.
Keep chilled.
Cover with wrap.