Ingredients:
1 angel food cake (store-bought or homemade), cut into cubes
1 package (3.4 oz) instant vanilla pudding mix
1 1/2 cups milk
1 cup sour cream
1 can (21 oz) cherry pie filling
1 container (8 oz) frozen whipped topping, thawed
Sliced almonds for garnish
Directions:
In a bowl, whisk together the pudding mix, milk, and sour cream until smooth. Let it sit for 5 minutes to thicken.
In a large trifle or glass bowl, layer half of the angel food cake cubes.
Spread half of the pudding mixture over the cake.
Spoon half of the cherry pie filling over the pudding layer.
Repeat the layers with the remaining cake, pudding, and cherry pie filling.
Top with the whipped topping and garnish with sliced almonds.
Refrigerate for at least 2 hours before serving.
Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 300 kcal/serving | Servings: 12 servings