1 sponge cake*
1 small box instant vanilla pudding, prepared
1 small box strawberry jello, prepared, not congealed
2 bananas, sliced
15 1/2 oz. can sliced peaches, drained
15 1/2 oz, can chunk pineapple, drained
8 oz. carton whipped topping, thawed
sprinkles
Crumble sponge cake in bottom of large clear glass bowl. Pour jello over cake and congeal. Add pudding over jello. Add fruit in this order: bananas, peaches, pineapple. Cover with whipped topping. Garnish with sprinkles. Allow to set 12 hours before serving.
*Use 6 twinkies if sponge cake cannot be found. Do not use angel food cake or pound cake.
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