1 pkg. angel food cake mix
1 (15 1/4 oz.) can crushed pineapple (drained)
1 (11 oz.) can mandarin orange segments (drained)
1 (3.5 oz.) pkg. vanilla instant pudding and pie filling
Cool Whip
1/4 c. chopped walnuts
6 maraschino cherries

Bake and cool cake. Cut cake in half. Freeze one half for future use. Tear other half into small pieces.

Mix pineapple and orange segments. Prepare pudding and pie filling as directed on package. Layer half each of the cake pieces, fruit mixture, and pudding in 2 quart serving bowl; repeat. Spread Cool Whip over pudding. Sprinkle with walnuts and garnish with cherries. Refrigerate at least 2 hours. Serves 8.