Ingredients
- 1 (16 oz) angel food cake, cubed
- 1 (21 oz) can cherry pie filling
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 cup sour cream
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- Optional garnish: sliced almonds or maraschino cherries
Instructions
- Prepare Pudding:
In a large bowl, whisk together the vanilla pudding mix, cold milk, and sour cream until smooth and thickened. Set aside. - Layer Cake Base:
In a 9×13 inch dish, layer half of the cubed angel food cake. - Add Filling:
Spoon half of the cherry pie filling evenly over the cake layer. - Repeat Layers:
Top with the remaining cake cubes, then spread the pudding mixture over the top. - Top It Off:
Spread the whipped topping evenly over the pudding layer. - Final Touch:
Spoon the remaining cherry pie filling over the top and gently swirl (optional). Add sliced almonds or maraschino cherries if using. - Chill:
Refrigerate for at least 4 hours or overnight for best results. - Serve:
Slice and serve chilled. Enjoy your heavenly dessert!
Let me know if you’d like a chocolate or lemon twist version too!