- 21 ounces cherry pie filling, divided
- 1 1/2 c boiling water
- 1 sm package jello gelatin, cherry flavored
- 1 1/2 c cold water
- 4 c angel food cake, cubes
- 3 c cold milk
- 1 sm pkg instant vanilla pudding
- 12 oz cool whip, divided
Reserve 1/3 cup cherry pie filling for garnish. Set aside.
Stir boiling water into dry jello mix in large bowl at least 2 minutes until completely dissolved, then stir in cold water and remaining cherry pie filling.
Refrigerate 45 minutes or until slightly thickened.
Place cake cubes in a 3 quart serving bowl.
Spoon jello mixture over cake.
Refrigerate 45 minutes or until set but not firm.
Pour milk into large bowl and add dry pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 2 cups of the cool whip.
Spoon over jello mixture in bowl.
Refrigerate 2 hours or until set.
Top with remaining coolwhip and reserved cherry pie filling.