Ingredients:2 packages (3.4 ounces) pistachio instant pudding mix2 packages (3.4 ounces) french vanilla instant pudding mix8 cups milk1 prepared angel food cake (10-in. tube pan size), cut into 1-in. squares1 carton (8 ounces) frozen whipped topping, thawedGreen and gold jimmiesFootball rings, optionalDirections: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.
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