Fruit Trifle - Sugar Free - cooking recipe

Ingredients

1/2 angel food cake
1 can mandarin oranges, drained
1 (3 1/2 oz.) sugar-free vanilla instant pudding
1 (15 oz.) crushed pineapple in own juice, drained
1 envelope whipped topping mix
1/4 c. chopped walnuts

Preparation

Tear cake in small pieces.
Mix drained pineapple and oranges. Make pudding according to directions.
In a 2-quart bowl, layer half the cake pieces, half the fruit and half the pudding. Repeat.
Make the topping and spread over pudding.
Sprinkle with nuts.
Refrigerate 2 hours.
Serves 8.
Can be doubled and put in a 9 x 13-inch pan.