2016-06-06
Tear a whole angel food cake into bite-sized pieces and spread on the bottom of a 9×13 inch pan. Then, in a large bowl, whisk together one (5-ounce) box vanilla instant pudding with 2 1/4 cups milk until thickened. Fold in one (12-ounce) container thawed, frozen whipped topping and spread it on cake pieces; refrigerate. Spoon a can of cherry pie filling over cake right before serving.
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