Angel Food Cake with Pineapple Cream Filling

1 (20 oz) can crushed pineapple in juice, undrained

1 (4 oz) vanilla instant pudding

1 cup thawed whipped topping

1 (10 inch round) prepared angel food cake

Seasonal berries

Mix pineapple with juice and dry pudding mix in medium bowl. Gently stir in whipped topping. Let stand 5 minutes.

Cut cake horizontally into 3 layers. Place bottom cake layer, cut side up, on serving plate.

Spread 1 1/3 cup of the pudding mixture onto the cake layer; cover with middle cake layer. Spread 1 cup of the pudding mixture onto the middle cake layer, top with remaining cake layer. Spread with remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. Garnish wtih your favorite seasonal berries.