Indulge in layers of angel food cake, luscious cherry pie filling, and creamy vanilla pudding for a heavenly dessert experience. Plus, with a dollop of Cool Whip and optional sliced almonds on top, it’s a feast for the eyes as well as the taste buds!
Ingredients:
- 1 angel food cake (pre-made or from a boxed mix, cooled)
- 1 can cherry pie filling (540 milliliters, 18 ounces)
- 1 package 4-serving instant vanilla pudding mix (102 grams, 3.6 ounces)
- 1 ½ cups milk (2%)
- 1 cup sour cream
- 8 ounces Cool Whip
- Sliced almonds (optional, for garnish)
DirectionsÂ
- Slice the angel food cake horizontally into three equal layers.
- In a bowl, whisk together the instant vanilla pudding mix and milk until well blended. Stir in the sour cream.
- Spread a layer of the pudding mixture on the bottom layer of the angel food cake.
- Add half of the cherry pie filling over the pudding layer.
- Place the second layer of angel food cake on top and repeat with the pudding mixture and the remaining cherry pie filling.
- Top with the final layer of angel food cake.
- Frost the entire cake with Cool Whip.
- Optionally, garnish the top of the cake with sliced almonds.
- Chill in the refrigerator for at least
Prep Time: 30 minutes | Total Time: 2 hours 30 minutes (including chilling) | Servings: 12