1 pkg. Betty Crocker white angel food cake mix
1 (15 1/4 oz.) can crushed pineapple in juice, drained
1 (11 oz.) can mandarin orange segments, drained
1 pkg. vanilla instant pudding and pie filling
1/2 (2.8 oz.) pkg. whipped topping mix (1 env.)
1/4 c. chopped walnuts
6 maraschino cherries with stems

Bake and cool cake as directed on package. Cut cake vertically into halves. Freeze half for future use. Tear other half into small pieces. Mix pineapple and orange segments. Prepare pudding as directed on package for pudding except you can use skim milk.

Layer half each of the cake pieces, fruit mixture and pudding in a 2-quart serving bowl. Repeat. Prepare topping mix as directed on package. Spread over pudding. Sprinkle with walnuts and garnish with cherries. Refrigerate at least 2 hours. 8 servings.