1 angel food cake, cut into 3 layers
1 sm. jar peach or apricot preserves, warmed
1 lg. pkg. vanilla instant pudding, prepared
1 sm. pkg. frozen strawberries, thawed and drained
1 sm. pkg. frozen raspberries, thawed and drained
1 sm. pkg. frozen blueberries, thawed and drained
1 lg. tub Cool Whip, thawed

Brush bottom and sides of large glass bowl with preserves. Place 1 layer cake in bottom, use part of second layer to fill in spaces to fill bottom completely. Brush cake with preserves. Spoon half of berries over cake. Add half of all the pudding.

Layer again with cake, preserves, berries, pudding. Top with Cool Whip. Will keep only a couple of days before looking ghastly. Keep refrigerated. Great as an accompaniment to breakfast the next day. Makes about 20-24 servings.