Whisk milk and pudding for 2 minutes in large bowl.
Stir in pineapple.
Place half of the angel food cake cubes on the bottom of a large, clear glass bowl.
Spread 1/3 of pudding mixture on top.
Cover with sliced strawberries.
Spread layer of whipped topping over strawberries.
Remove lid from hot fudge topping and heat in microwave on high for about 30 seconds.
Pour half the fudge over the previous layer and then add a layer of cake cubes.
Spread another 1/3 of pudding mixture on top.
Cover with sliced bananas.
Cover with remaining pudding mixture.
Spread whipped topping over all.
Drizzle with fudge topping and sprinkle with pecans.
Chill until serving. Garnish with strawberries and bananas when serving, if desired.