MIX pineapple with its juice and the dry pudding mix in medium bowl. Gently
stir in whipped topping.
CUT cake horizontally into three 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 an additional 1 cup of the remaining pudding mixture.
Top with remaining cake layer; spread top of dessert with the remaining
REFRIGERATE at least 1 hour. Top with strawberries just before serving.
Store leftover dessert in refrigerator
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