Vanilla Pound Cake
1 sm. pkg Jello (raspberry)
1 can fruit salad (cocktail)
1 sm. pkg. vanilla pudding
1/2 pt. whipping cream
Sugar
Vanilla extract
Maraschino cherries

Cut pound cake into slices about 1/2 inch thick and line the bottom and sides of a glass serving bowl. Discard the juice from a can of fruit salad, and scatter the fruit over the cake slices.

Make raspberry Jello according to package directions and pour over the cake and fruit. Place in the refrigerator to set (2-3 hours). Cook vanilla pudding according to package directions and pour gently over Jello. Replace bowl in refrigerator until pudding sets.

Make whipped cream with sugar and vanilla to taste, and apply thin layer over pudding. (Trim any slices of cake which show above the pudding.) Decorate with maraschino cherry halves, and serve.

Variations:

1) Use flavored pound cake (eg lemon).

2) Use different flavors of Jello.

3) Use 2 packages of Jello (allow each layer to set separately).

4) Use different type(s) of fruit.