Angel Food Pudding Cake - cooking recipe

Ingredients

1 angel food cake
1 large box cooked vanilla pudding
1 (20 oz.) can crushed pineapple, drained
1 (16 oz.) tub Cool Whip

Preparation

Tear cake into bite size pieces.
Place in a single layer on bottom of 13 x 9-inch cake pan.
Cook pudding according to package directions.
Cool completely.
Pour pudding over cake and mix gently.
Spread pineapple over pudding.
Top with Cool Whip. Spread to edges.
Refrigerate overnight for best results.
Store in refrigerator.