Ingredients:
1 angel food cake (pre-made or from a boxed mix, cooled)
1 can cherry pie filling (540 milliliters, 18 ounces)
1 package 4-serving instant vanilla pudding mix (102 grams, 3.6 ounces)
1 ½ cups milk (2%)
1 cup sour cream
8 ounces Cool Whip
Sliced almonds (optional, for garnish)
Directions:
Slice the angel food cake horizontally into three equal layers.
In a bowl, whisk together the instant vanilla pudding mix and milk until well blended. Stir in the sour cream.
Spread a layer of the pudding mixture on the bottom layer of the angel food cake.
Add half of the cherry pie filling over the pudding layer.
Place the second layer of angel food cake on top and repeat with the pudding mixture and the remaining cherry pie filling.
Top with the final layer of angel food cake.
Frost the entire cake with Cool Whip.
Optionally, garnish the top of the cake with sliced almonds.
Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.
Prep Time: 30 minutes | Total Time: 2 hours 30 minutes (including chilling) | Kcal: 320 kcal per slice | Servings: 12