Heart safe but good!
1 baked angel food cake
1 can crushed pineapple in juice, drained (15 1/4 oz.)
1 can mandarin orange segments, drained
1 pkg. (0.9 oz.) sugar free vanilla instant pudding
1 pkg. whipped topping mix (2.8 oz.)
1/4 c. chopped nuts
Maraschino cherries with stems

Cut cake in half. Freeze half, tear other half in small pieces. Mix pineapple and orange segments. Prepare pudding as directed using skim milk. Layer half each of cake, fruit and pudding in 2 quart glass bowl. Repeat. Prepare topping using skim milk. Spread over pudding. Refrigerate at least 2 hours. Before serving sprinkle with nuts and garnish with cherries.