Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 1 package Betty Crocker® white angel food cake mix
- 1 can (15-1/4 ounces) crushed pineapple in juice, drained
- 1 can (11 ounces) mandarin orange segments, drained
- 1 package (3-1/2 ounces) vanilla instant pudding & pie filling 1/2 package (2.8-ounce size) whipped topping mix (1 envelope)
- 1/4 cup chopped walnuts
- 6 maraschino cherries with stems
8 servings.
Note:
High Altitude Directions (3500 to 6500 feet): Bake and cool cake as directed in high altitude directions on package. Continue as directed in recipe.
Bake and cool cake as directed on package.
Cut cake vertically into halves. Freeze one half for future use.
Tear other half of cake into small pieces.
Mix pineapple and orange segments.
Prepare pudding and pie filling as directed on package for pudding except—use skim milk.
Layer half each of the cake pieces, fruit mixture and pudding into a glass 2-quart serving bowl; repeat.
Prepare topping mix as directed on package except—use skim milk. Spread over pudding. Sprinkle with walnuts and garnish with cherries. Refrigerate at least 2 hours
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