#899 - Lush Angelfood Cake

(by Pat Klase - friend)

1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 - 3.5oz. box Jell-O vanilla INSTANT pudding/pie filling
1 cup Cool Whip (thawed)
1 box Betty Crocker angelfood cake mix

Prepare angelfood cake according to box directions. Cool the cake completely, then use a large bread knife to cut the cake into 3 layers. In a bowl add the crushed pineapple and its juice and pudding mix--stir with a whisk. Add Cool Whip--stir. Place the bottom cake layer on a cake plate. Spread 1/3 of the pineapple mixture on the top of that layer. Continue layering/frosting with all layers and the rest of the frosting. Refrigerate well before serving.