1 can (21 oz) cherry pie filling: For a fruity, tart finish.
1 tub (8 oz) whipped topping (e.g., Cool Whip): Light and fluffy for the ultimate creamy top layer.
Optional: Chopped almonds or pecans for garnish.
Step-by-Step Instructions
1. Prepare the Angel Food Cake
If using a store-bought angel food cake, cut it into bite-sized cubes.
Set aside while preparing the creamy layers.
2. Make the Vanilla Pudding Mixture
In a medium bowl, whisk together the instant vanilla pudding mix and milk until smooth and thickened (about 2 minutes).
Add the sour cream and mix until fully combined. Set aside.
3. Prepare the Cream Cheese Layer
In a large bowl, beat the softened cream cheese until smooth and creamy.
Fold in the whipped topping gently until fully combined.
4. Assemble the Cake
Layer the Angel Food Cake: In a 9×13-inch dish, place half of the angel food cake cubes in an even layer.
Add the Pudding Mixture: Spread half of the vanilla pudding mixture over the cake cubes.
Top with Cream Cheese Layer: Gently spread half of the cream cheese and whipped topping mixture over the pudding.
Repeat Layers: Add the remaining cake cubes, followed by the rest of the pudding mixture, and then the remaining cream cheese mixture.
Add the Cherry Topping: Spread the cherry pie filling evenly over the top layer.

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