1 angel food or sponge cake
1 lg. box cherry Jello
1 sm. box vanilla instant pudding
1 lg. can fruit cocktail
2 c. chilled whipping cream
1-2 tbsp. confectioners' sugar

Cut cake into pieces and arrange in glass serving bowl. Drain fruit cocktail, reserving liquid. Spoon fruit cocktail over cake; make Jello using package directions, except using fruit cocktail liquid for the cold water. You may have to add some cold water to the fruit cocktail liquid to make the exact measurement.

Pour over cake. Make vanilla pudding and pour over Jello and cake. When completely set, whip cream and confectioners' sugar. Spread over trifle.