Here is the recipe for Fruit Cocktail Cake Pie as it appears in the above ad from 1956.
1 can (1 lb. 14 oz.) Del Monte Brand Fruit Cocktail
1 pkg. lemon pie and pudding mix
2 egg whites
2 tablespoons sugar
1 small angel food, sponge or pound cake (6 to 7 inches in diameter)
Drain fruit cocktail. Measure syrup; add enough water to make 2 cups. Use to make pudding by package directions. Make meringue with egg whites and sugar. Fold hot pudding into meringue. Chill slightly. Cut cake into 16 wedges. Place 12 around edge of deep 9-inch pie or cake pan, 4 on bottom. Pour in pudding; chill 3 hours. At serving time, top with drained, chilled Del Monte Fruit Cocktail. Serves 8.