• 1 angel food cake
• 2 packages instant coconut cream pudding
• 1 large carton Cool Whip
• 1 (8 oz.) package cream cheese
• 1 can crushed pineapple (drained)

Cut angel food cake into slices and place into bottom of 13″ x 9″ x 2″ pan.  Prepare pudding according to directions and beat in cream cheese.  Pour over cake.  Sprinkle drained pineapple over pudding.  Spread top with Cool Whip.  Chill.  Any flavor of pudding may be used instead of coconut cream.