Fruit And Pound Cake Trifle

• 2 (16 ounce) packages pound cake, cut in 3/4 inch slices
• 3 (15 3/4 ounce) cans prepared vanilla pudding
• 1 (15 ounce) can mandarin orange segments (juice pack or in light syrup)
• 1 (21 ounce) can cherry pie filling
• 1 (15 ounce) can pitted dark sweet cherries
• 2 bananas, sliced and sprinkled with a little lemon juice to maintain color
• 16 ounces frozen whole strawberries
• 8 ounces frozen whipped topping, thawed

1. Defrost the strawberries, reserving juice. Drain orange segments, reserving juice/syrup. Drain dark cherries, reserving juice.
2. In a large, glass trifle bowl begin assembly by placing a layer of pound cake slices in the bottom of the bowl. Drizzle some of the reserved juices on each slice of cake. spoon 1/2 can of pudding over cake slices. Spoon one of the fruits over the pudding.
3. Continue making additional layers with the remaining cake (drizzled with juice), pudding, and fruit. Arrange the fruit around the sides of the bowl (for the layer) to make it pretty.
4. Refrigerate 8 hours or more.
5. Top with whipped topping before serving. Serve by scooping into individual serving bowls with a large spoon.

cake, vanilla pudding, orange segments, cherry pie filling, sweet cherries, bananas, strawberries, frozen whipped topping

Taken from www.food.com/recipe/fruit-and-pound-cake-trifle-150048 (may not work)