One pound cake (make your own or buy a prepared one)
1 cup water
1 teaspoon Almond Extract
1 - 14oz can sweetened condensed milk
1 small box French Vanilla Instant Pudding
2 - 8oz container French Vanilla Cool Whip
2 cans Cherry Pie Filling
1/2 cup slivered almonds
Zest from 1/2 lemon
Directions:
Cube cooled cake in one inch squares.
Mix water, extract and milk.
Add pudding - Beat well.
Chill for 5 minutes.
Fold in 8 oz of Cool Whip.
Add lemon zest to the remaining 8 oz of Cool Whip.
In a Trifle bowl place half of the cubed cake; then half of the pudding mixture; then one can cherry pie filling; 1/4 cup slivered almonds, lemon zest Cool Whip. Repeat layers.
1 cup water
1 teaspoon Almond Extract
1 - 14oz can sweetened condensed milk
1 small box French Vanilla Instant Pudding
2 - 8oz container French Vanilla Cool Whip
2 cans Cherry Pie Filling
1/2 cup slivered almonds
Zest from 1/2 lemon
Directions:
Cube cooled cake in one inch squares.
Mix water, extract and milk.
Add pudding - Beat well.
Chill for 5 minutes.
Fold in 8 oz of Cool Whip.
Add lemon zest to the remaining 8 oz of Cool Whip.
In a Trifle bowl place half of the cubed cake; then half of the pudding mixture; then one can cherry pie filling; 1/4 cup slivered almonds, lemon zest Cool Whip. Repeat layers.
