4.6/5
(12 Votes)
Ingredients
- 21 ounces cherry pie filling, divided
- 1 1/2 cups boiling water
- 1 (8 ounce) package Jello gelatin, cherry flavored
- 1 1/2 cups cold water
- 4 cups angel food cake, cubes
- 3 cups cold milk
- 8 ounces instant vanilla pudding
- 8 ounces Cool Whip, divided
Preparation
Step 1
1.Reserve 1/3 cup cherry pie filling for garnish.
2.Set aside.
3.Stir boiling water into dry jello mix in large bowl at least 2 minutes until completely dissolved.
4.Stir in cold water and remaining cherry pie filling.
5.Refrigerate 45 minutes or until slightly thickened.
6.Place cake cubes in a 3 quart serving bowl.
7.Spoon jello mixture over cake.
8.Refrigerate 45 minutes or until set but not firm.
9.Pour milk into large bowl.
10.Add dry pudding mix.
11.Beat with wire whisk 2 minutes.
12.Gently stir in 2 cups of the cool whip.
13.Spoon over jello mixture in bowl.
14.Refrigerate 2 hours or until set.
15.Top with remaining cool whip and reserved cherry pie filling.
16.Store leftover dessert in refrigerator.
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