1 pkg. white angel food cake mix
1 can (15 1/4 oz.) crushed pineapple, drained
1 can (11 oz.) mandarin oranges, drained
1 (.9 oz.) sugar-free vanilla instant pudding
1/2 pkg. (2.8 oz.) whipped topping mix
1/4 c. chopped walnuts
6 maraschino cherries

Bake and cool cake as directed. Cut cake vertically into halves. Freeze on half for future use. Tear other half into small pieces.

Mix pineapple and orange segments. Prepare pudding as directed on package for pudding except use skim milk. Layer each of the cake pieces, fruit mixture and pudding in 2 quart serving bowl; repeat.

Prepare topping as directed - use skim milk or Cool Whip. Spread over pudding. Sprinkle with walnuts and garnish with cherries. Refrigerate at least 2 hours. 8 servings.