Ingredients:

  • 12 oz angel food cake loaf, cubed into 1-inch squares
  • 21 oz cherry pie filling
  • 6.8 oz instant vanilla pudding mix (two 3.4 oz packages)
  • 1.5 cups cold whole milk
  • 1 cup full-fat sour cream
  • 8 oz thawed whipped topping
  • 0.25 cup toasted almond slivers

Instructions:

  1. Using a serrated knife, cut the angel food cake into precise 1-inch cubes using a sawing motion to maintain air structure. Arrange half of the cubes in an even layer at the bottom of a 9x13 inch glass baking dish.
  2. Drop spoonfuls of approximately 2/3 of the cherry pie filling over the first layer of cake cubes. Gently spread with the back of a spoon, leaving small gaps for the pudding to penetrate.
  3. Place the remaining angel food cake cubes over the cherry layer in an even distribution.
  4. In a large mixing bowl, combine cold whole milk, instant vanilla pudding mix, and sour cream. Whisk or beat for 2 minutes until the mixture emulsifies and thickens.
  5. Pour the pudding mixture over the cake layers, using an offset spatula to spread it to the edges. Top with the whipped topping.
  6. Garnish with toasted almond slivers. Refrigerate for at least 4 hours to allow the pudding to stabilize and the cake to achieve proper hydration before serving.