This dessert was served at a banquet and everyone attending the dinner was impressed with how tasty it was. I was thrilled to find something quick and easy and very good and the variety of ingredients can be changed to suit everyone's favorite, also may be used for holidays using colors and flavors to go along with the occasion.
Crumble the baked and cooled cake into plastic cups or other similar containers using approximately 3 tablespoons per cup, add about 2 tablespoons of prepared pudding with fruit onto top of cake. Finish dessert by adding whipped topping to fill the cup almost full, then add a maraschino cherry or piece of fruit on top. Keep refrigerated. This makes a quick unique dessert to take to church suppers, etc. when you don't have much time.