1Slice poundcake approximately 3/4 inch thick and lay across bottom of 13x9 pan.
Cook jello according to instructions. Pour over the poundcake. Drain fruit cocktail and place evenly over jello and poundcake Refrigerate.
2Prepare pudding according to instructions. Pour over jello, fruit and poundcake.
Refrigerate overnight or at least a couple of hours.
Cover mixture with thawed cool whip, garnish as desired. I use strawberries.
3I have used sugar free jello, pudding and fat free pudding and the dessert tastes just as good.