Punch Bowl Dessert

1. 1

   Cut angel food cake into 1-inch cubes.

2. 2

   Make instant pudding as directed with skim milk.

3. 3

   Layer half of the cake in punch bowl. Spread half the pudding over the cake.

4. 4

   Follow with half of the pineapple and then one can of pie filling, followed by half of the Cool Whip.

5. 5

   Repeat second layer of ingredients, topping with Cool Whip.

6. 6

   Decorate with maraschino cherries.

* Per serving · 4 servings · Values may vary.

No additional tips available.