1 angel food cake
1 can crushed pineapple in juice, drained
1 can mandarin orange segments, drained
1 or 2 pkg. vanilla instant pudding mix
Whipped topping
1/2 c. chopped nuts
6 maraschino cherries with stems

Cut cake vertically in halves. Freeze 1/2 for future use. Tear cake into small pieces. Mix fruit. Prepare pudding mix according to package directions. Layer half each: cake pieces, fruit mixture and pudding in a 2 quart serving bowl; repeat. Top with whipped topping. Sprinkle with nuts and garnish with cherries. Refrigerate at least 2 hours. 8 servings. (I use more pudding than 1 package.)