Preparation
Prepare Cake and Pudding:
Cut the angel food cake into cubes and set aside.
In a bowl, whisk together the cheesecake pudding mix, milk, sour cream (or Greek yogurt), and vanilla extract. Set aside.
Layer the Cake:
In a 13×9-inch baking dish, place half of the cake cubes at the bottom.
Spread half of the cherry pie filling over the cake layer.
Repeat with the second layer of cake cubes and the remaining cherry pie filling.
Add Pudding and Whipped Topping:
Pour the prepared pudding mixture evenly over the cake layers.
Spoon the whipped topping over the pudding layer, spreading it out evenly.
Chill:
Cover the dish and place the cake in the fridge for at least 4 hours to allow the flavors to meld.
Garnish and Serve:
Just before serving, sprinkle the roasted almond slices on top (if using).
Serve chilled and enjoy!
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