Punch Bowl Dessert - cooking recipe

Ingredients

2 angel food cake bars
2 boxes instant sugar-free vanilla pudding
2 cans cherry pie filling
1 large can crushed pineapple
16 oz. lite Cool Whip
maraschino cherries

Preparation

Cut angel food cake into 1-inch cubes.
Make instant pudding as directed with skim milk.
Layer half of the cake in punch bowl. Spread half the pudding over the cake.
Follow with half of the pineapple and then one can of pie filling, followed by half of the Cool Whip.
Repeat second layer of ingredients, topping with Cool Whip.
Decorate with maraschino cherries.