Ingredients
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1 1/2 cups boiling water
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1 (6 ounce) package jell-o brand cherry gelatin
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sugar
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2 cups ice cubes
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1 (21 ounce) can cherry pie filling
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4 cups angel food cake, sliced into cubes (or can use pound cake, about half a cake)
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1 1/2 cups cold half-and-half cream
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1 (4 ounce) package jell-o vanilla flavor instant pudding and pie filling mix
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1 (8 ounce) container cool whip frozen whipped topping, thawed
Instructions
- Stir boiling water into gelatin in a large bowl at least 2 minutes, until completely dissolved (can add sugar for a sweeter taste if desired).
- Stir in the ice cubes until melted.
- Add in the cherry pie filling; stir to combine.
- Place all the cake cubes in a 3-qt serving bowl or large glass trifle dish.
- Spoon the gelatin mixture over cake.
- Refrigerate 15 minutes, or until set but not firm.
- Pour the 1-1/2 cups half and half cream into large bowl; add pudding mix; whisk for about 1 minute.
- Gently stir in 1/2 of the whipped topping.
- Spoon over gelatin mixture in a bowl.
- Refrigerate 3 hours or until set.
- Garnish with remaining whipped topping.