1 package cherry gelatin
1 cup boiling water
1 prepared 10-inch angel food cake, cut into 1-inch cubes
1 can (20 ounces) cherry pie filling
1 carton (8 ounces) whipped topping
 | Dissolve gelatin in water; refrigerate for 15 minutes. Place half of the cake cubes in a
3-quart trifle or serving bowl. Top with half of the gelatin and pie filling. Repeat
layers. Top with whipped topping. Refrigerate for at least 1 hour. |
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