1 angel food cake
1 lg. pkg. vanilla instant pudding
2 c. Cool Whip topping
1 tsp. almond flavoring
1 (20 oz.) can pineapple tidbits, drained
1/2 c. toasted, slivered almonds
15 maraschino cherries, drained

Bake and cool cake as directed on package. Cut cake into 1" pieces. Prepare pudding mix as directed on package using 1/4 cup less milk. Fold drained pineapple, Cool Whip and almond extract into pudding. Add almonds. Place cake pieces into an ungreased 9"x13"x2" pan. Spread cream and pudding mixture over cake pieces. Decorate with cherries. Refrigerate at least 8 hours. Makes 15 servings.