Directions

Prepare the base: Cut the angel food cake into cubes and arrange half in the bottom of a 9×13-inch baking dish.
Layer the cherries: Spoon half of the cherry pie filling evenly over the cake layer.
In a medium bowl, whisk together the vanilla pudding mix and milk until smooth and slightly thickened (about 2 minutes).

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Add the sour cream to the pudding mixture and stir until completely combined and creamy.
Spread the pudding layer over the cherry filling in the dish.
Add the remaining cake cubes on top of the pudding, followed by the rest of the cherry pie filling.
Top with Cool Whip, spreading evenly with a spatula for a smooth finish.

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Sprinkle with sliced almonds, if desired, for added crunch and elegance.
Refrigerate for at least 4 hours or overnight for best results. The longer it chills, the better the flavors meld!

Tips & Variations

Swap cherry pie filling with blueberry, strawberry, or peach pie filling for fun variations.
Use low-fat sour cream and sugar-free pudding for a low-calorie version.
Fold in mini chocolate chips or crushed pineapple to the pudding layer for texture.

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For a keto recipe version, use keto cake, sugar-free pudding, and a homemade whipped topping.

Refrigerator: Store covered for up to 5 days.
Freezer: Not recommended, as the whipped topping may separate upon thawing.
Always chill for at least 4 hours before serving for optimal texture.

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