1/2 pound cake
1 (6 oz.) pkg. Jello
1 lg. pkg. vanilla pudding (not instant)
1 lg. Cool Whip
any fruit of choice

Crumble cake in 9 x 13 inch pan. Make Jello and cool then pour over crumbs. Refrigerate until jelled. Make pudding and cool. Pour over jelled cake mix. When cooled, spread with Cool Whip. Trim with any kind of fruit. Always make trifle a couple days before serving and keep refrigerated.