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Angel food cake 1 can fruit cocktail or other mixed fruit; drain and save the juice 1 box vanilla instant pudding mix Cinnamon

An angel food cake without icing is available in most markets year-round. You can slice the cake into squares about the size of marshmallows. Or, you can tear the cake into ragged pieces about the same size. Either method works well, but the sliced version looks neater. Drain the juice off of the fruit cocktail. Reserve the juice and use it as the liquid in preparing the vanilla pudding, according to instructions on the box. The cinnamon is an optional addition and is highly recommended if you want to serve the pudding warmed up. Just lightly sprinkle the cinnamon on the top of each serving. Put the cake pieces on the bottom of your serving dish. Add the layer of fruit. Make the pudding using the reserved juice and pour it over the top. Sprinkle a little cinnamon over the top. You can also put some whipped cream on top of each serving, but that’s pretty much like gilding the lily. This a good dessert to serve when having guests. You can prepare it well ahead of time and keep it in the fridge overnight until it’s time to bring it to the table, if you’re serving it cold. Readers with questions or comments for Dave Kessler may write to him in care of this publication.