Pineapple Cream Cake - cooking recipe

Ingredients

1 angel food cake (store bought okay)
1 small box vanilla instant pudding (sugar-free)
1/4 c. powdered sugar
1 c. cold milk
1 (8 oz.) container Cool Whip
1 can crushed pineapple, drained (unsweetened)

Preparation

Combine dry pudding, sugar and milk.
Beat 1 minute with rotary beater on wire whisk.
Fold in Cool Whip, then pineapple.
Cut cake in layers.
Frost and refrigerate.