A dreamy no-bake layered dessert made with fluffy angel food cake, creamy vanilla pudding, sweet cherry pie filling, and whipped topping for an easy, crowd-pleasing treat.
Author:Amy
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:2 hours 15 minutes
Yield:8-10 servings
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
1 (10-inch) angel food cake, cut into cubes
1 (21 oz) can cherry pie filling
1 (3.4 oz) box instant vanilla pudding mix
1 1/2 cups cold milk
1 cup sour cream
1 (8 oz) tub whipped topping, thawed
1/2 cup sliced almonds (optional, for garnish)
Instructions
Spread half of the angel food cake cubes evenly into a 9×13-inch baking dish.
Spoon half of the cherry pie filling evenly over the cake cubes.
In a medium bowl, whisk together instant pudding mix, cold milk, and sour cream until smooth and thickened.
Spread half of the pudding mixture over the cherry layer.
Add the remaining cake cubes on top.
Spread the remaining pudding mixture evenly over the second cake layer.
Spread whipped topping evenly over the pudding layer.
Drizzle remaining cherry pie filling over the top and sprinkle with sliced almonds if using.
Refrigerate for at least 2 hours before serving to allow layers to set.
Notes
Chill at least 2 hours for best texture and flavor blending.
Can be made a day ahead for even better results.
Substitute other pie fillings like strawberry or blueberry for variation.
Store covered in the refrigerator for up to 3 days.