1 cup frozen non dairy whipped cream
1 (4 serving) box vanilla instant pudding
1 (20 ounce) can crushed pineapple in juice (undrained)
1 (15 ounce) round angel food cake
1 cup fresh mixed berries (like strawberries, blueberries, raspberries)
1. Measure whipped topping and set aside to soften. Combine in a medium bowl, dry pudding mix, and pineapple. Gently stir in whipped topping.
2. Slice cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mix. Repeat layers two more times.
3. Chill cake at least 1 hour. Top with berries just before serving.
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