Pineapple-Angel Dessert - cooking recipe

Ingredients

1 loaf angel food cake
1 large can crushed pineapple (in syrup)
1 (3 oz.) pkg. Jell-O vanilla pudding mix
Cool Whip
maraschino cherries

Preparation

Lightly drain the pineapple.
In medium saucepan, cook pudding according to directions, then add pineapple and juice. Cook a little longer, stirring constantly. Remove from heat.
Slice cake and put a single layer in a 9 x 9-inch pan, cutting to fit.
Top with half of the pudding/pineapple mixture. Add another layer of cake and the rest of the pudding.
Refrigerate until cool, then frost with Cool Whip. Decorate each piece with a maraschino cherry. Refrigerate leftovers.