Angel Lush

1 pkg. (4-serving size) Jell-O Vanilla flavor

1 can (20 oz.) crushed pineapple in juice

1 cup thawed Cool Whip whipped topping

1 pkg. (10 oz.) round angel food cake

Strawberries

-Mix dry pudding mix and pneapple with juice in medium bowl. Gently stir in whipped topping.

-Cut cut horizontally into 3 layers. Place bottom cake layer, cut side up, on serving plate, top with 1 1/3 cups of the pudding mixture. Cover with middle cake layer and additional 1 cup of the remaining pudding mixture.

-Top with remaining cake layer; spread with remaining pudding mixture. Refrigerate at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator.

I put strawberries on the top and around the bottom (to fill up the cake plate). I also made a chocolate heart (see recipe below) and put in the middle on top. It also tasted VERY good - it was light and airy tasting.

Recipe for chocolate heart: freeze a cookie sheet and whatever cookie cutter design you want. Make sure they are both good and cold! Put wax paper over the cookie sheet. Take chocolate shell (NOT chocolate syrup) stuff and pour into the cold cookie cutter on top of the wax paper. Hold cookie cutter for a couple of minutes until the shell hardens. Put it in the freezer until ready to put on whatever.

Confession: This is not a picture of the cake I made.