1 pkg. instant lemon or vanilla pudding
4 c. coarsely crumbled stale pound, layer, or angel cake
3 tbsp. cream soda (optional)
1 c. coarsely chopped pecans and/or walnuts
1 c. assorted jellies or jams

In large bowl, prepare pudding as directed on package; let stand 5 minutes. Toss crumbled cake with soda; add nuts and gently fold into pudding. In small saucepan heat jellies, stirring until melted. Remove from heat. In tall dessert glasses alternate layers of melted jelly mixture with cake/pudding mixture, ending with jelly. Makes 6 servings.