Thursday, February 7, 2013
1 can (21 oz) cherry pie filling divided
1 1/2 cups boiling water
1 pkg. (8 serving size) cherry Jell-O
1 1/2 cups cold water
4 cups angel food cake cubes
3 cups cold milk
2 pkg (4 serving size) instant vanilla pudding
1 tub (8 oz) cool whip topping, thawed and divided
Reserve 1/3 cup cherry pie filling for garnish, set aside. Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 minutes until slightly thick.
Place cake cubes in 3 quart glass serving dish. Spoon gelatin mixture over cake. Refrigerate 45 minutes until set but not firm.
Pour milk into large bowl. Add dry eat with whisk 2 minutes. Gently stir in 2 cups of whipped topping. Spoon over gelatin mixture in dish. Refrigerate 2 hours until set. Top with remaining whipped topping and reserved cherry pie filling. Enjoy!