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Suprise Fruit Cake

Beverly Uher
Layers of angel food, gelatin, and pudding make this an irresistible treat at a picnic.
Print Recipe
Course Dessert

Ingredients
  

  • 1 large store-bought angel food cake
  • 1 large box strawberry-banana gelatin mix
  • 1 large box instant pudding (vanilla, banana, or coconut flavor)
  • 2 cups cold ginger ale
  • 2 cups boiling water
  • 3 cups cold milk
  • 1 container light whipped topping
  • 1/2 cup crushed nuts (almonds, peanuts, pecans, or walnuts)
  • 8 oz fresh fruit (strawberries, blueberries, bananas, or peaches)

Instructions
 

  • Cut angel food cake into squares and spread evenly into a 13x9” glass dish.
  • Prepare gelatin mix according to package direction, except substitute cold ginger ale for the cold water called for in the directions. Do not refrigerate yet.
  • Prepare pudding mix with cold milk according to package directions. Do not refrigerate yet.
  • Before it sets up, pour gelatin mixture over cake cubes, allowing liquid to soak in for 1 minute. Then pour pudding overtop of cake cubes. Allow to set for 1 minute.
  • Spread whipped topping evenly over pudding, then sprinkle with crushed nuts. Neatly arrange fresh fruit on top in a pretty pattern. Refrigerate for 1 to 2 hours to allow cake to set up before serving. Makes lots. Enjoy!