Ingredients
Scale
- 1 box Angel food cake or 1 prepared Angel Food Cake
- 1 package (3.4 ounces) instant vanilla pudding
- 1 1/2 cups milk
- 1 cup sour cream
- 1 can (21 ounces) cherry pie filling
- 1 tub (8 ounces) Cool Whip
- 1 tablespoon toasted almond slivers (for garnish)
Instructions
- Bake the angel food cake according to package directions and let cool completely.
- In a mixing bowl, combine instant pudding mix, milk, and sour cream; beat until smooth.
- In a 9×13 baking dish, layer half of the cooled cake cubes.
- Spoon 2/3 of the cherry pie filling over the cake layer.
- Add the remaining cake cubes on top of the cherries.
- Spread the pudding mixture evenly over the final layer of cake.
- Top with Cool Whip and sprinkle with remaining cherry filling and toasted almonds.
- Chill for 4 to 5 hours before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 230
- Sugar: 26g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 15mg
Keywords: For added flavor variations, consider using different fruit toppings like strawberries or blueberries. Ensure proper chilling time for better flavor melding and texture.