“It’s a light-delightful dessert match after a heavy meal.”

INGREDIENTS   

1 (3 1/2 ounce) package instant sugar-free (fat-free) vanilla flavor pudding and pie
    filling
1 (20 ounce) can crushed pineapple in juice, undrained
1 cup lite thawed whipped topping
1 (10 – 15 ounce) package prepared round angel food cake
1/2 cup fresh raspberries, for garnish (optional)

DIRECTIONS 

• Mix dry pudding mix and pineapple with juice in medium bowl.
• Gently stir in whipped topping.
• Cut cake horizontally into 3 layers.
• Place bottom cake layer, cut side up, on serving plate.
• Spread 1 1/3 cups of pudding mixture onto cake layer.
• Cover with middle cake layer.
• Spread 1 cup of the pudding mixture onto middle cake layer.
• Top with remaining cake layer.
• Spread with remaining pudding mixture.
• Refrigerate at least 1 hour or until ready to serve.
• Garnish with raspberries (optional)and serve.
• Store in refrigerator.