Ingredients:
- 1 angel food cake, prepared
- 1 package (3.4 oz) instant cheesecake pudding mix
- 1 1/2 cups milk
- 1 cup sour cream (or plain Greek yogurt)
- 1 teaspoon vanilla
- 1 pack (30 ounces) cherry pie filling
- 1 container (8 ounces) cold whip
- 1 tablespoon roasted almond slices (optional)
- Instructions:
- Cut the angel food cake into cubes. Set aside.
- In a bowl, whisk together the pudding mix, milk, sour cream, and vanilla. Set apart.
- In a 13×9 baking dish, place half of the cake cubes in the bottom of the pan. Spoon half of the cherry pie filling on top.
- Repeat the cake layer. Pour the pudding over the cake and spread it evenly.
- Spoon the cold whip over the pudding layer. Place the remaining pie filling on top.
- Refrigerate the cake for at least 4 hours or overnight.
- Sprinkle the almonds on top when ready to serve.
- Enjoy this heavenly delight!
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