Be sure cake has cooled completely before making frosting. Then cut the cake into two layers. Chill beaters and bowl before whipping 2 1/2 pints of whipping cream. Beat until stiff and return to the refrigerator.

Beat 2 small boxes of instant French vanilla pudding and 2 cups cold milk until creamy, just enough to fold into whipping cream. Fold pudding into whipping cream at once, frosting cake right away, as frosting sets quickly.

Store in refrigerator. Add fruit of your choice at last minute. (Example: slice strawberries in half and press into frosting all around.)