Angel Cake Suprise

Source: Mel, www.allrecipes.com , modified by Miss Roben's

1 Miss Roben's angel food or pound cake mix

1 - 3 ounce package strawberry flavored gelatin

1 - 15 ounce can peaches, sliced

3 medium bananas, sliced

1 large box vanilla or banana pudding mix, prepared according to package directions

8 ounces whipped topping (can use dairy free whipped topping)

1 - 20 ounce can crushed pineapple, drained

1 cup hot water

1 Miss Roben's Graham Cracker mix prepared into pie crust, as directed

Prepare Miss  Roben's angel food cake or pound cake according to package instructions and let cool.  While cooking, prepare pie crust in 9 x 13 " glass pan, using refrigeration method to set.  Break cooled cake into bite size pieces and place in the glass pan.  Dissolve gelatin in 1 cup hot water and pour evenly over cake pieces, spreading to the edges of pan.  Drain peaches by pouring juice over the gelatin in the pan.  Arrange the following layers in sequence over the gelatin, attemping to keep the layers separate.  Slice bananas and place on top of gelatin.  Arrange the following layers in sequence over the gelatin, attemping to keep the layers separate.  Arrange peach slices on top of banana slices.  Add a layer of crushed pineapple on top of peaches.  Spread prepared pudding evenly over the fruit.  Spread whipped topping on top of pudding.  Refrigerate at least two hours before serving