Description
A delicious layered dessert made with angel food cake, cherry pie filling, and a creamy pudding mixture.
Ingredients
Scale
- 1 angel food cake, cooled and cubed
- 1 can (18 oz) cherry pie filling
- 1 package (3 oz) instant vanilla pudding mix
- 1½ cups milk
- 1 cup sour cream
- 8 oz whipped topping, thawed
- Optional sliced or slivered almonds
Instructions
- Cut angel food cake into bite-sized cubes.
- Spread half of the cake cubes in a 9×9-inch dish.
- Add two-thirds of the cherry pie filling over the cake.
- Layer remaining cake cubes on top.
- Whisk pudding mix, milk, and sour cream until thick.
- Spread pudding mixture evenly over cake layers.
- Spread whipped topping over pudding.
- Spoon remaining cherries on top.
- Cover and refrigerate for 4–5 hours or overnight.
- Garnish with almonds before serving.
Notes
- For best flavor, allow the dessert to chill overnight.
- This dessert can be topped with additional whipped cream if desired.
- Prep Time: 20 minutes
- Category: Desserts
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 25g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg