Cherry Trifle

2-1/4 cups cold milk, divided
1 package (3.4 ounces) instant vanilla pudding mix
1 envelope whipped topping mix
1/2 teaspoon vanilla extract
1 prepared angel food cake (10 inches)
2 tablespoon maraschino cherry juice
1 can (21 ounces) cherry pie filling
3/4 cup chocolate syrup
1/2 cup flaked coconut, toasted
1/4 cup sliced almonds, toasted

In a mixing bowl, combine 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 remaining milk until stiff peaks form.

Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup.

Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours. Makes 12-15 servings.