Instructions
Prepare the base: Cut the angel food cake into cubes and arrange half of them in the bottom of a 9×13-inch baking dish.
Layer the cherries: Evenly spread half of the cherry pie filling over the cake layer.
Make the pudding: In a medium bowl, whisk together the vanilla pudding mix and milk until smooth and slightly thickened (about 2 minutes).
Add sour cream: Stir in the sour cream until fully combined and creamy.
Spread the pudding layer: Pour the pudding mixture over the cherry layer in the dish.
Add remaining cake & cherries: Place the remaining cake cubes on top of the pudding, followed by the rest of the cherry pie filling.
Top with Cool Whip: Spread the thawed Cool Whip evenly over the top using a spatula for a smooth finish.
Garnish (optional): Sprinkle with sliced almonds for extra crunch and elegance.
Chill: For best results, refrigerate for at least 4 hours or overnight. The longer it chills, the better the flavors meld!
Tips & Variations
Swap cherry pie filling for blueberry, strawberry, or peach for fun variations.
Use low-fat sour cream and sugar-free pudding for a lighter version.
Mix mini chocolate chips or crushed pineapple into the pudding layer for extra texture.
For a keto version, use a keto-friendly cake, sugar-free pudding, and homemade whipped topping.
Storage
Fridge: Keep covered for up to 5 days.
Freezer: Not recommended, as the whipped topping may separate when thawed.
Always chill for at least 4 hours before serving for the best texture.
Time & Yield
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: About 4 hours 15 minutes
Servings: 12
Enjoy this heavenly, light, and delicious dessert! 😇🍒
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