Pineapple-Angel Dessert

Directions

1. 1
   Lightly drain the pineapple.
2. 2
   In medium saucepan, cook pudding according to directions, then add pineapple and juice. Cook a little longer, stirring constantly. Remove from heat.
3. 3
   Slice cake and put a single layer in a 9 x 9-inch pan, cutting to fit.
4. 4
   Top with half of the pudding/pineapple mixture. Add another layer of cake and the rest of the pudding.
5. 5
   Refrigerate until cool, then frost with Cool Whip. Decorate each piece with a maraschino cherry. Refrigerate leftovers.