- 240 mins
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Ingredients
- 1 can cherry pie filling - divided (21 ounce)
- 1 1/2 cups boiling water
- 1 package JELL-O Cherry Flavor Gelatin (6 ounce)
- 1 1/2 cups cold water
- 4 cups angel food cake cubes
- 2 packages JELL-O Vanilla Flavor Instant Pudding (3.4 ounce)
- 3 cups cold milk
- 1 tub Cool Whip Whipped Topping - thawed and divided
Preparation
Step 1
Reserve 1/3 cup cherry pie filling for garnish.
Add boiling water to gelatin and mix in large bowl.
Stir for at least 2 minutes until completely disoolved.
Stir in cold water and remaining cherry pie filling.
Refrigerate for 45 minutes or until slightly thickened.
Place cake cubes in 3 quart serving bowl.
Cover with gelatin mixture.
Refrigerate for 45 minutes until gelatin layer is set , but not firm.
Beat pudding mixes and milk in large bowl with whisk for 2 minutes.
Stir in 2 cups Cool Whip.
Spoon over gelatin layer in bowl.
Refrigerate for 2 hours or until firm.
Top with remaining Cool Whip and cherry pie filling.