Ingredients
Scale
- 1 angel food cake
- 1 can cherry pie filling (18 oz)
- 1 package instant vanilla pudding mix (3.6 oz)
- 1½ cups 2% milk
- 1 cup sour cream
- 8 oz Cool Whip
- Sliced almonds for garnish (optional)
Instructions
- Cut cooled angel food cake into 1-inch cubes.
- Layer half the cake cubes into a 9×9 baking dish.
- Spread â…” of the cherry pie filling over the cake.
- Add remaining cake cubes on top.
- Whisk pudding mix, milk, and sour cream until smooth.
- Spread pudding mixture evenly over cake.
- Top with Cool Whip.
- Spoon remaining cherry pie filling over top and swirl gently.
- Refrigerate at least 4–5 hours or overnight.
- Garnish with sliced almonds before serving if desired.
Notes
- Cool the angel food cake completely before assembling.
- A serrated knife works best for cutting the cake.
- Chilling overnight gives the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian