Fruit Trifle - cooking recipe

Ingredients

1 pkg. Betty Crocker white angel food cake mix
1 (15 oz.) can crushed pineapple, drained
1 (11 oz.) can mandarin oranges, drained
1 (3 1/2 oz.) pkg. instant vanilla pudding
1/2 pkg. (2.8 oz. size) whipped topping mix
1/4 c. chopped nuts
6 maraschino cherries with stems for garnish

Preparation

Bake and cool cake as directed on package.
Cut cake vertically into halves.
Freeze one half for future use.
Tear other half into small pieces.
Mix pineapple and mandarin oranges. Prepare pudding as directed, except use skim milk.
Layer half each of the cake pieces, fruit mixture and pudding in 2-quart bowl.
Repeat, making approximately 3 layers.
Sprinkle with walnuts and garnish with cherries.
Refrigerate 2 hours.