1 angel food cake
3 lg. bananas
1 lg. can peaches, sliced
2 sm. boxes strawberry/banana Jello
2 sm. boxes instant vanilla pudding
1 3/4 c. milk
1 (20 oz.) can crushed pineapple
1 (8 oz.) Cool Whip
3 qt. Pyrex dish (9.5 x 13.5 x 2)

Line bottom of Pyrex dish with 1/2 inch angel food cake. (Round cake cut into 1/3's; square cake in 1/2's.) Slice bananas and lay on top of angel food cake. Drain peaches (save juice). Place peach slices on top of bananas. Mix Jello in 2 cups boiling water and the peach juice. Pour over angel food cake, bananas, and peaches. It is all right that it is warm. Mix 2 packages of instant vanilla pudding with 1 3/4 cups of milk. Whip with electric mixer until thick like custard. Spread pudding over cake, fruit and Jello. Drain crushed pineapple and spread over pudding. (Discard juice.) Spread Cool Whip over top. Refrigerate for at least 8 hours.