Angel cake, cut into bite-sized cubes
1 lg. pkg. instant vanilla pudding
1 lg. can sliced peaches, drained
1 pkg. frozen strawberries, defrosted
1 sm. tub Cool Whip topping
1/2 c. orange juice

Prepare pudding. In a large glass bowl arrange 1/2 of angel cake cubes. Sprinkle cake with 1/2 of the orange juice. Cover with 1/2 of the pudding. Arrange peach slices, approximately 1/2, around the edge of the bowl vertically.

Top pudding layer with 1/2 of the strawberries, including the juice. Repeat above steps, reserving some peach slices for the top. Cover with Cool Whip and remaining peach slices. Keep refrigerated.