Fruit Trifle - cooking recipe

Ingredients

12 oz. pound cake, cut in 1-inch cubes
2 (3.4 oz.) pkg. instant vanilla pudding mix
1 (18 oz.) jar jam
1 (8 oz.) container frozen topping
1 can chunky pineapple
2 pt. strawberries, raspberries, etc.

Preparation

In 2 1/2 or 3-quart glass bowl, layer 1/3 of cake cubes, then 1/3 pudding.
Mix fruit and jam and place 1/3 on top of pudding. Repeat layers.
Top with frozen whipped topping.
Use a few pieces of fruit for decoration.