Directions
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Prepare the base: Cut the angel food cake into cubes and arrange half in the bottom of a 9×13-inch baking dish.
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Layer the cherries: Spoon half of the cherry pie filling evenly over the cake layer.
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In a medium bowl, whisk together the vanilla pudding mix and milk until smooth and slightly thickened (about 2 minutes).
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Add the sour cream to the pudding mixture and stir until completely combined and creamy.
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Spread the pudding layer over the cherry filling in the dish.
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Add the remaining cake cubes on top of the pudding, followed by the rest of the cherry pie filling.
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Top with Cool Whip, spreading evenly with a spatula for a smooth finish.
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Sprinkle with sliced almonds, if desired, for added crunch and elegance.
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Refrigerate for at least 4 hours or overnight for best results. The longer it chills, the better the flavors meld!
Tips & Variations
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Swap cherry pie filling with blueberry, strawberry, or peach pie filling for fun variations.
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Use low-fat sour cream and sugar-free pudding for a low-calorie version.
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Fold in mini chocolate chips or crushed pineapple to the pudding layer for texture.
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For a keto recipe version, use keto cake, sugar-free pudding, and a homemade whipped topping.
Storage
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Refrigerator: Store covered for up to 5 days.
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Freezer: Not recommended, as the whipped topping may separate upon thawing.
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Always chill for at least 4 hours before serving for optimal texture.
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Time & Yield
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Prep Time: 15 minutes
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Chill Time: 4 hours
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Total Time: ~4 hours 15 minutes
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Yield: 12–15 servings
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Tools Used
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9×13-inch baking dish
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Mixing bowls
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Whisk
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Spatula
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Knife & cutting board
Thanks for your SHARES!
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