Instructions: Prepare pudding according to package directions, using the 2 cups milk. Refrigerate until set, 5 to 10 minutes.

In a large bowl, combine heavy cream, vanilla, and ground ginger. With electric mixer on high speed, whip cream until soft peaks form. Gently fold whipped cream and minced ginger into the pudding.

On the bottom of a 10-cup glass bowl, spoon a layer of cherry pie filling. Top with a layer of the cake cubes, making sure you lean the outer cubes against the sides of the bowl so theyll show. Top the cake with a layer of cherry pie filling, then a layer of the whipped cream mixture. Continue layering the cake, cherry pie filling, and whipped cream mixture, ending with a layer of cherry pie filling.

Cover and refrigerate at least 2 hours, or until serving time.

To serve, garnish with additional whipped cream and chopped pistachios, crystallized ginger, or sprigs of mint, if desired.

This recipe yields 16 servings.

Comments: Sparkling in bright holiday colors, this dessert will dazzle your guests.

Do-Ahead Tip: Prepare this recipe up to 8 hours before the party, cover and refrigerate. Garnish the top just before serving.

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