Fruity Shortcut

Fruity Shortcut
1 whole (about 14 oz) pound cake
3 cups sliced fresh, canned or frozen fruit
8 oz. COOL WHIP, thawed

Cut cake into 14 slices, 1/2 inch thick. Place 7 of the slices on
individual dessert plates. Spoon half the fruit onto cake slices,
allowing about 3 tablespoons for each; top with half the whipped
topping, allowing about 4 tablespoons for each. Repeat layers,
ending with dollops of whipped topping.

Suggested fruits:
Sliced fresh strawberries or peaches
Sliced canned peaches, apricots or pears, drained
Canned crushed pineapple, drained