Sponge cake or pound cake (I use my lemon pound cake recipe)
1 lg. can fruit (any kind or use fruit cocktail)
2 sm. or 1 lg. Jello (any kind)
2 vanilla instant puddings

Break up your cake in a large pan (pyrex is o.k.) 9 1/2 x 13 1/2 x 2 inch. Make up your Jello as directed on the package. Pour over cake. Let it set until hard.

Make the pudding as directed on package. Pour over the Jello after it is set. Put back in refrigerator.

Before serving you can add whipped cream or Cool Whip on top of pudding. I decorate it with a cherry or some kind of sprinkles on top of cream.