Fruit Trifle

• 1 angel food cake
• 1 (15 1/4 oz.) can crushed drained pineapple
• 1 (11 oz.) can mandarin orange segments, drained
• 1 (3 1/2 oz.) pkg. vanilla instant pudding mix
• 1/2 (2.8 oz.) pkg. whipped topping mix
• 1/4 c. chopped walnuts
• 6 maraschino cherries with stems

1. Cut cake in half. You may freeze one part for future use. Tear the other half into pieces.
2. Mix pineapple and oranges together.
3. Prepare pudding as directed on the box (except use skim milk).
4. Layer half each of the cake, fruit and pudding in a 2-quart serving bowl.
5. Repeat.
6. Prepare topping mix as directed on the box (except use skim milk).
7. Spread over pudding.
8. Sprinkle with nuts and garnish with cherries.
9. Refrigerate 2 hours.
10. Serves about eight people.

cake, pineapple, orange segments, vanilla instant pudding mix, whipped topping, walnuts, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844772 (may not work)