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Ingredients
- 1 large sponge cake
- 1 (6 oz.) pkg. raspberry Jell-O
- 1 (17 oz.) can fruit cocktail
- 1 (6 oz.) pkg. vanilla pudding, mixed as directed
- 1 carton Cool Whip
Method
- Put cake in bottom of a large crystal bowl.
- Dissolve Jell-O in 3 cups of boiling water.
- When partly set, add drained fruit cocktail.
- Pour cocktail juice over cake.
- Put Jell-O mixture over cake.
- Place in refrigerator.
- When set firmly, put pudding mixture on top of Jell-O.
- Spread Cool Whip on top.
- Refrigerate.