I found a delicious looking recipe in the local newspaper called 'Pineapple Angel Lush'.  When I tried it, it was good, but not irresistible.  My problem with the original recipe was the angel food cake.  It is too spongy and too dry for the other ingredients and doesn't seem to 'belong' in the recipe.  Of course I made a couple changes and now it is irresistible!  This is a great spring and summer dessert for any reason but especially nice for picnics and BBQ gatherings. 

*   Bake three individual layers of yellow cake substituting either pineapple or orange juice for the liquid in the recipe.
**  Blend 2 cups of heavy cream and 1/2 cup of sugar until you have thick whipped cream.

2 (20 oz.) cans of crushed pineapple; do not drain.
2 (3.4 oz) package of instant vanilla pudding powder
3 cups of homemade whipped cream (recipe above)**
3 baked layers of yellow cake*
1 cup of blueberries

1.  Mix cans of crushed pineapple and packages of pudding mix in a medium sized bowl.
2.  Gently fold in whipped cream.
3.  Place cake layer on a cake dish plate.  Spread pineapple lush mixture about an inch thick on top of the cake layer.
4.  Place a second layer of cake on the top and spread another inch of pineapple lush on top of that cake layer.
5.  Place the third cake layer on top and finish topping with a final layer of pineapple lush. 
6.  Top with blueberries and put in the refrigerator for about an hour or until ready to serve.

TIPS: From the picture below you can see I use a deep glass pedestal dish and layer the cake inside the glass dish.  You can see the lovely cake through the dish and it holds the cake up well.  It is also easy to slice and spoon out.  This turns the cake into a beautiful center piece on any table.