Ingredients
2-1/4 cups cold whole milk, divided1 package (3.4 ounces) instant vanilla pudding mix1 envelope whipped topping mix (Dream Whip)1/2 teaspoon vanilla extract1 prepared angel food cake (8 to 10 ounces)2 tablespoon maraschino cherry juice1 can (21 ounces) cherry pie filling3/4 cup chocolate syrup1/2 cup sweetened shredded coconut, toasted1/4 cup sliced almonds, toasted
Preparation
In a large bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat the whipped topping mix, vanilla and remaining milk until stiff peaks form.
Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours.
