1 pkg. Betty Crocker white angel food cake mix
1 can (15 1/4 oz.) crushed pineapple
1 can mandarin orange segments (11 oz.)
1 pkg. (3 1/2 oz.) instant vanilla pudding
1/2 pkg. (1 env.) whipped topping mix
1/4 c. chopped walnuts
6 maraschino cherries with stems

Bake and cool cake as directed. Cut cake vertically into halves. Freeze 1/2 for future use. Tear other half into small pieces. Prepare pudding mix as directed on package. Layer half each of the cake pieces, fruit mixture and pudding in 2 quart serving bowl. Repeat.

Prepare topping mix as directed on package. Spread over pudding. Sprinkle with walnuts. Garnish with cherries. Refrigerate for at least 2 hours. 8 servings.