Description
A light, luscious dessert layering fluffy angel food cake, creamy vanilla pudding, tangy sour cream, and sweet cherry pie filling—topped with whipped cream and crunchy toasted almonds. Truly a heavenly treat!
Ingredients
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1 package (3.4 oz) instant vanilla pudding mix
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1½ cups milk (whole or 2%; half and half optional)
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1 cup sour cream or plain Greek yogurt
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1 (14 oz) pre-made angel food cake, cut into 1-inch cubes
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1 can (21 oz) cherry pie filling
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1 tub (8 oz) whipped topping (Cool Whip), thawed
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2 tablespoons toasted slivered almonds
Instructions
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In a medium bowl, whisk together instant vanilla pudding mix and milk until thickened (about 2 minutes).
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Fold in sour cream or Greek yogurt until smooth and creamy.
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In a large serving dish or trifle bowl, layer half of the angel food cake cubes.
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Spoon half of the pudding mixture over the cake cubes, spreading evenly.
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Add half of the cherry pie filling over the pudding layer.
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Repeat the layers with remaining cake cubes, pudding, and cherry pie filling.
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Spread the whipped topping evenly over the top layer.
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Sprinkle toasted slivered almonds on top for crunch.
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Refrigerate for at least 2 hours or overnight to let flavors meld and cake soften.
Notes
Using Greek yogurt adds a tangy flavor and boosts protein.
For a nut-free version, omit the almonds or substitute with toasted coconut flakes.
Can be made ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: None (no baking required)
- Category: Dessert, No-bake
- Method: Assembly, chilling
- Cuisine: American