Light Punch Bowl Cake - cooking recipe

Ingredients

2 angel food cakes
2 (3 oz.) pkg. vanilla sugar-free instant pudding
6 c. skim or low-fat milk
2 (20 oz.) cans crushed pineapple (in own juice), drained
2 cans cherry pie filling (low sugar)
1 large container light Cool Whip

Preparation

Prepare pudding as directed using skim or low-fat milk.
In a large punch bowl, crumble one angel food cake for bottom layer. Continue layering with 1/2 of the pudding mixture, 1 can of pineapple, 1 can cherry pie filling and 1/2 of the Cool Whip container respectively.
Repeat the above layers and refrigerate. (The recipe can be cut in half for a smaller bowl.)