(NOT evaporated milk)
1 cup cold water
1 (4-serving size) pkg. instant vanilla flavor pudding mix
1 (8 oz) container non-fat plain yogart
2 (1.3 oz) envelopes whipped topping mix, whipped as package directs,
using cold skim milk and almond extract instead of vanilla extract
1 (9 oz) prepared angel food cake, torn into small cubes (about 6 cups)
1 (21 oz) can cherry pie filling, chilled
In bowl, combine condensed milk and water. Add pudding mix; beat until well blended. Chill 15 minutes. Stir in yogart. Fold in whipped topping. Spoon 1/3 pudding mixture into large serving bowl. Top with half of cake cubes and cherry pie filling. Repeat layering, ending with pudding mixture. Chill thoroughly. Garnish as desired. Refrigerate leftovers.
We LOVE angel food cake and use 2 (9-ounce) cakes torn apart.
***Acknowledgements***
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