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Ingredients
• 1 angel food cake (boxed or homemade)
• 1 package (3.4 oz) instant vanilla pudding
• 1½ cups milk
• 1 cup sour cream
• 1 can (21 oz) cherry pie filling
• 1 tub (8 oz) Cool Whip
• 1 tbsp toasted almond slivers
How to Make It
Prepare the Cake:Bake the angel food cake according to package instructions if needed.
Let it cool completely, then cut into soft bite-sized cubes.
Make the Creamy Filling:In a bowl, beat together the pudding mix, milk, and sour cream until smooth and creamy.
Layer the Dessert:In a 9×13 baking dish, spread half of the cake cubes into an even layer.
Spoon about 2/3 of the cherry pie filling over the cake.
Add the remaining cake cubes on top.
Pour the creamy pudding mixture evenly over everything.
Add the Fluffy Topping:Spread the Cool Whip over the pudding layer until smooth and dreamy 
Top with the remaining cherry pie filling and sprinkle with toasted almonds for the perfect little crunch
Chill:Refrigerate for 4–5 hours so all the layers become perfectly soft, creamy, and delicious.
Every spoonful is light, fluffy, creamy, fruity, and packed with sweet cherry flavor 
