⭐ Ingredients
1 store-bought angel food cake, cut into cubes
1 can (21 oz) cherry pie filling
1 cup sour cream
1 package (3.4 oz) instant vanilla pudding mix
1 ½ cups milk
1 tub (8 oz) Cool Whip or any whipped topping
Optional:
Almond slices
Fresh cherries
Vanilla extract (½ tsp)
⭐ Instructions
- Prepare the Cake
Cut angel food cake into bite-sized cubes.
Spread half of them in the bottom of a 9×13 pan.
- Add First Cherry Layer
Spoon half of the cherry pie filling over the cake cubes.
(Reserve the rest for topping.)
- Make the Creamy Layer
In a bowl, whisk together:
Instant vanilla pudding mix
Milk
Sour cream
Whisk until smooth and thick.
- Assemble
Spread the pudding mixture evenly over the cherry layer.
Add the rest of the cake cubes on top.
- Add Whipped Topping
Spread the Cool Whip over everything.
- Cherry Swirl Topping
Drop spoonfuls of the remaining cherry pie filling over the Cool Whip.
Use a butter knife to gently swirl for a marbled effect (like in your photo).
- Chill
Refrigerate at least 4–6 hours, or overnight for the best texture.
⭐ Serve
Slice and enjoy a light, dreamy, fruity dessert that really tastes like heaven!