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:
1. Cut the angel food cake into cubes. Set aside.
2. In a bowl, whisk together the pudding mix, milk, sour cream, and vanilla. Set apart.
3. 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.
4. Repeat the cake layer. Pour the pudding over the cake and spread it evenly.
5. Spoon the cold whip over the pudding layer. Place the remaining pie filling on top.
6. Refrigerate the cake for at least 4 hours or overnight.
7. Sprinkle the almonds on top when ready to serve. Enjoy this heavenly delight