2 (3 1/2 oz.) pkgs. instant vanilla pudding
2 (3 oz.) pkgs. strawberry & raspberry Jello
3 c. boiling water
1 c. vanilla ice cream
2 (10 oz.) pkgs. frozen raspberries
2 (10 oz.) pkgs. frozen strawberries
3 bananas, sliced
1/2 lb. pecans, broken up
1 lg. angel food cake, broken into chunks (use a pkg. mix)
Whipped cream

Make pudding according to directions. Refrigerate. Dissolve Jello in boiling water. Stir in vanilla ice cream, raspberries, strawberries, sliced bananas and pecans. Refrigerate. When partially set, layer angel food cake, Jello mixture, pudding and whipped cream. Looks best layered in a glass bowl, such as a small glass punch bowl. Yield: 12 servings.