Description
A chilled layered dessert made with fluffy angel food cake, cherry pie filling, creamy vanilla pudding, and whipped topping.
Ingredients
Scale
- 1 prepared angel food cake, cut into 1-inch cubes
- 1 can cherry pie filling, 18 ounces
- 1 package instant vanilla pudding mix, 3.6 ounces
- 1½ cups 2% milk
- 1 cup sour cream
- 8 ounces whipped topping, thawed
- ¼ cup sliced almonds, optional
Instructions
- Cut the angel food cake into 1-inch cubes.
- Layer half of the cake cubes in the bottom of a 9×9 baking dish.
- Spread two-thirds of the cherry pie filling over the cake layer.
- Add the remaining cake cubes evenly on top.
- Whisk together pudding mix, milk, and sour cream until smooth.
- Spread the pudding mixture over the cake layer.
- Spread whipped topping evenly over the pudding layer.
- Spoon the remaining cherry pie filling on top and swirl gently.
- Cover and refrigerate for at least 4 to 5 hours or overnight.
- Garnish with sliced almonds before serving if desired.
Notes
- Cool the angel food cake completely before cutting.
- Use a serrated knife to keep the cake fluffy.
- Overnight chilling creates cleaner layers and better flavor.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 292
- Sugar: 24
- Sodium: 296
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 1
- Protein: 5
- Cholesterol: 19