1 whole pound cake (about 14 oz.)
3 c. sliced fresh, canned or frozen fruit
1 container (8 oz.) whipped topping, thawed

Cut cake into 14 slices, 1/2 inch thick. Place 7 slices on individual serving plates. Spoon half of the fruit onto cake slices, allowing about 3 tablespoons for each; top with half of the whipped topping, allowing about 4 tablespoons each. Repeat layers, ending with dollops of whipped topping. Makes 7 servings.