Cherry Angel Food Trifle - cooking recipe

Ingredients

10 inches round pre-made angel food cake (store bought or homemade, your choice)
1 3/4 cups cold milk
1 (3 1/2 ounce) package vanilla instant pudding mix
1 (1/2 ounce) 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

Preparation

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