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Ingredients:
- 1 angel food cake, prepared
- 1 package (3.4 oz) instant cheesecake pudding mix
- 1 1/2 cups milk
- 1 cup sour cream (or plain Greek yogurt)
- 1 teaspoon vanilla extract
- 1 can (30 ounces) cherry pie filling
- 1 container (8 ounces) whipped topping
- 1 tablespoon sliced almonds, toasted (optional)
Instructions:
- Cut the angel food cake into cubes and set aside.
- In a bowl, whisk together the pudding mix, milk, sour cream, and vanilla extract until smooth. Set aside.
- In a 13×9 inch baking dish, layer half of the cake cubes on the bottom of the pan. Spoon half of the cherry pie filling over the cake.
- Repeat the layers with…
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