1 (4 ounce) package sugar free Jello vanilla instant pudding and pie filling
1 (20 ounce) can crushed pineapple, undrained
1 cup lite cool whip, thawed
1 angel food cake
10 small strawberries
Mix dry pudding mix and pineapple with juice in medium bowl. Gently stir in Cool Whip. Cut the cake into 1” square pieces and place in a clear bowl. Layer cake and pudding mixture, alternating for 3 layers. Top with Cool Whip and strawberries. You can also add coconut if you like. Refrigerate at least 1 hour before serving.