1 white angel food cake
1 (15 1/2 oz.) can crushed pineapple, drained
1 (11 oz.) can mandarin oranges, drained
1 (3 1/2 oz.) pkg. vanilla instant pudding
1/2 pkg. whipped topping mix
1/4 c. walnuts, chopped
Maraschino cherries

Bake and cool cake. Cut in half. Freeze 1/2 for future use. Tear other half into small pieces. Layer cake, pineapple and oranges and pudding. Prepare topping. Spread over top. Sprinkle with walnuts and garnish with cherries. Refrigerate at least 2 hours. 8 servings.