Cherry Orange Trifle

3 cups cold milk

2 pkgs (4 servings size each) vanilla instant pudding and pie filling

2 (8oz) tubs frozen shipped topping, thawed and divided

24 ladyfingers, cut in half lengthwise

1 (30 0z) can cherry pie filling

6 oranges, peeled and sectioned

Using a wire whisk, beat together milk and pudding mix until well blended.

Gently stir in 1 cup of the whipped topping. Place 12 ladyfinger pieces in the bottom

of a 3 quart serving bowl or trifle bowl. Top with layers of pudding mix, cherry pie filling,

oranges and whipped topping; repeat layers 3 additional times, finishing with a dollop

of whipped topping. Refrigerate at least 1 hour before serving.