Ingredients:

1 Angel Food Cake, prepared and cut into cubes

1 package (3.4 oz) Instant Vanilla pudding mix

1 ½ cups milk

1 cup Sour Cream (or plain Greek yogurt)

½ tsp almond extract

1 can (20 oz) cherry pie filling

1 container (8 oz) Cool Whip

1 Tbsp almond slices, toasted (optional)

Instructions:

Begin by cutting the prepared angel food cake into cubes. Set them aside.

In a bowl, whisk together the instant vanilla pudding mix, milk, sour cream, and almond extract until well combined. Set this creamy mixture aside.

Take a 13×9 baking dish and create a layer at the bottom using half of the cake cubes. Spoon ¾ of the cherry pie filling over this cake layer.

Repeat the cake layer, placing the remaining cake cubes on top. Now, pour the prepared pudding over the cake, spreading it out evenly to cover the surface.

Spoon the Cool Whip over the pudding layer, creating a fluffy and decadent topping.

For the finishing touch, dollop the remaining cherry pie filling on top, adding a burst of vibrant color and flavor.

Refrigerate the cake for a minimum of 4 hours, or preferably overnight, allowing the flavors to meld and the layers to set beautifully.

When you’re ready to serve, sprinkle toasted almond slices on top for a delightful crunch and an extra layer of flavor.