1. Prepare the Cake Base:

• Cut the angel food cake into bite-sized cubes and set aside.

2. Make the Creamy Filling:

1. In a large mixing bowl, combine the softened cream cheese and sour cream. Beat with an electric mixer until smooth and creamy.
2. Add the instant vanilla pudding mix and milk to the cream cheese mixture. Beat until thickened and fully combined.

3. Assemble the Cake:

1. 1. In a 9×13-inch dish, layer half of the cubed angel food cake at the bottom.
   2. Spread half of the pudding and cream cheese mixture evenly over the cake layer.
   3. Spoon half of the cherry pie filling over the cream layer.

1. Repeat the layers: add the remaining angel food cake cubes, followed by the remaining cream mixture, and then the rest of the cherry pie filling.

4. Chill and Serve:

• • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor and texture.

• Before serving, add optional toppings like whipped cream, toasted almonds, or maraschino cherries for a decorative finish.

Tips for Success

• • Customize the Fruit Layer: Substitute cherry pie filling with blueberry, strawberry, or peach pie filling for a different twist.
  • Make It Lighter: Use low-fat cream cheese, sour cream, and sugar-free pudding mix to create a lighter version of this dessert.

• Layering Tip: Use a trifle dish for a beautiful presentation that showcases the dessert’s layers.