9oz devil’s food cake mix (+ dependencies)

2.325oz milk chocolate candy

.775oz milk chocolate candy (for garnish)

30oz cherry pie filling

1tsp almond extract

.5cup cranberry cherry juice

2cups milk, cold

6.6oz white chocolate instant pudding/pie filling

8oz whipped topping, thawed

bake devil’s food cake, aiming for 1” thick. cut cake into 1” cubes

chop 3.325oz chocolate candy

combine cherry pie filling and almond extract, reserve .5cup

stir in juice

in a separate bowl, whisk milk and pudding mixes until mixture begins to thicken, fold in whipped topping

in yet a third bowl, place half cake cubes in the bottom, layer half the cherry pie filling mixture evenly, sprinkle half the chopped chocolate (1.1625oz), top with half the pudding mixture, pressing lightly.

repeat 1x

Garnish with reserves. Refrigerate minimum 30minutes.