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1 pkg. Betty Crocker white Angel food cake mix 1 can (15 oz.) crushed pineapple in juice - drained 1 can (11 oz.) mandarin orange segments - drained 1 pkg. Vanilla Instant pudding and pie filling 1 pkg. Lite Cool Whip 1/4 c. chopped nuts 1 Jar (small) maraschino cherries with stems 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 orange segments. Prepare pudding and pie filling as directed on package for pudding. Layer half each of the cake pieces, fruit mixture, and pudding in 2 quart bowl: Repeat. Spoon lite Cool Whip around edges, and top with sprinkling of walnuts, and garnish with cherries around edge on Cool Whip. Refrigerate at least 2 hours, before serving. Recipe makes approx: 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |