Pineapple Angel Torte - cooking recipe

Ingredients

1 (1 lb. 14 oz.) can crushed pineapple, undrained
1 (3 3/4 oz.) pkg. instant vanilla pudding mix
2 c. whipping cream
1 round angel food cake
1/2 pt. whipping cream (1 c.)

Preparation

In a bowl, stir together pineapple and pudding mix.
Allow to stand about 5 minutes or until slightly thickened.
Whip the cream until stiff; fold into pineapple mixture.
Cut cake in 3 equal layers. Fill and frost with pineapple and whipped cream mixture. Chill at least 1 hour. Can use 1 cup whipping cream and 1 cup Cool Whip.