Cherry Angel Food Trifle

From Quick Cooking 2001 recipe Light and refreshing dessert. Very pretty in a trifle bowl. Leave time for trifle to chill for at least 4 hours before serving. Note: Not sure of the size of a normal envelope of dry whipped topping mix - just the standard size is needed. You can use a store bought angel food cake or make one at home.

• Ready In: 4 hrs 15 mins
• Serves: 12-14

Ingredients

• 10  inches  round pre-made  angel food cake (store bought or homemade, your choice)
• 1 3⁄4 cups  cold milk
• 1 (3 1/2ounce) package vanilla instant pudding mix
• 1 (1/2ounce) envelope  whipped dessert topping mix
• 1⁄2 cup  cold milk
• 1⁄2 teaspoon vanilla extract
• 2  tablespoons maraschino cherry juice
• 1 (21 ounce) can cherry pie filling
• 3⁄4 cup  chocolate syrup
• 1⁄2 cup flaked coconut, toasted
• 1⁄4 cup  sliced almonds, toasted

Directions

1. In a mixing bowl, combine the 1 3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes or until thickened.
2. In another bowl, beat whipped topping mix, vanilla and the 1/2 cup remaining milk until stiff peaks form.
3. Cut cake into 1/2 inch cubes and place half in a 3 quart glass trifle bowl.
4. Sprinkle with 1 tbls cherry juice.
5. Top with half of the pie filling, half of the prepared pudding and 1/4 cup of the chocolate syrup.
6. Repeat layers.
7. Top with whipping topping and remaining syrup.
8. Sprinkle with coconut and almonds.
9. Cover and refrigerate for at least 4 hours before serving.