For the Base:
1 loaf (about 8 oz) angel food cake, sliced or torn into small pieces
For the Filling:
1 package (3.4 oz) instant cheesecake pudding mix
1 cup cold milk (whole or 2% for creaminess)
1 tub (8 oz) frozen whipped topping, thawed (like Cool Whip)
1 package (8 oz) cream cheese, softened
For the Topping:
1 can (21 oz) cherry pie filling (or mixed berries for variation)
🍫 Optional upgrades:
Drizzle of chocolate sauce
Sprinkle of shaved white chocolate
Fresh mint leaves for garnish
🥣 Step-by-Step Instructions
Step 1: Prepare the Filling
In a large bowl, beat cream cheese until smooth.
Add milk and pudding mix. Beat for 2 minutes until thickened.
Gently fold in whipped topping until fully combined — light and fluffy!
✅ Tip: Don’t overmix — you want volume, not deflation.
Step 2: Layer the Cake
In a 9×13-inch dish (glass looks beautiful), layer:
