No Cook Pineapple Cake - cooking recipe

Ingredients

1 large angel food cake
1 large can crushed pineapple (unsweetened)
1 large box sugar-free vanilla instant pudding
1 medium bowl Cool Whip

Preparation

Crumble cake up in a long cake pan.
Make pudding with 2% milk or skim milk.
Before it gets thick, pour over cake.
Spoon over pineapple, juice and all.
Stir Cool Whip; spoon over top.
Cover; put in refrigerator.
Let set.
Will keep in refrigerator for a week or more.