2 packages (3.4 ounces) pistachio instant pudding mix
2 packages (3.4 ounces) french vanilla instant pudding mix
8 cups milk
1 prepared angel food cake (10-in. tube pan size), cut into 1-in. squares
1 carton (8 ounces) frozen whipped topping, thawed
Green and gold jimmies
Football rings, optional
In a bowl use a mixer to beat the pistachio pudding mixes with 4 cups milk until it starts to get a little thick. In another bowl, combine the vanilla pudding mixes and remaining milk. Use a mixer and beat until it starts to get thick. Refrigerate both puddings about 5 minutes. In a trifle bowl or a clear glass bowl, layer half the cake cubes. Next spoon the vanilla pudding over the cake cubes. Then place the remaining cake cubes on top, followed by the pistachio pudding.
Cover and refrigerate until ready to serve. You can make this up to a day ahead. Right before serving spoon a big cloud of whipped topping over the the green layer. Sprinkle jimmies on top. Arrange rings on the whipped topping.