Description
Indulge in this heavenly dessert made with layers of angel food cake, cherry pie filling, creamy pudding, and whipped topping. A delightful treat that will surely impress your guests!
Ingredients
Units
Scale
Main Ingredients:
- 1 angel food cake, pre-made cake or bake a boxed one
- 1 can cherry pie filling, 540 milliliters, 18 ounces
- 1 package 4-serving instant vanilla pudding mix, 102 grams, 3.6 ounces
- 1 1/2 cups 2% milk
- 1 cup sour cream
- 8 ounces Cool Whip
Garnish:
- sliced almonds, optional
Instructions
- Cut the cooled angel food cake into cubes about 1 inch in size.
- Layer half of the cake pieces evenly in the bottom of a 9×9 cake pan (metal or glass).
- Spread ⅔ of the cherry pie filling evenly over the cake.
- Layer the last half of the cake cubes over the cherry pie filling.
- In a medium bowl stir together the pudding mix, milk, and sour cream until smooth, about 2 minutes. Spread evenly over the top of the cake.
- Spread the Cool Whip evenly over top of the pudding layer. Drop and spread the rest of the cherry pie filling over the top.
- Drop and spread the rest of the cherry pie filling over the top.
- Gently swirl some of the pie filling on top into the Cool Whip layer to influse the flavor.
- Place in the fridge and let chill a minimum of 4 to 5 hours before serving. Chilling overnight is best.
- Sprinkle slivered almonds on top of the cake before you serve it, optional.
Notes
- Chill the cake for the recommended time to allow the flavors to meld together.
- You can customize this cake by using different fruit pie fillings or adding nuts for extra crunch.