Follow these steps for perfect results
angel food cake
cubed
cherry pie filling
instant vanilla pudding
milk
sour cream
Place 4 cups of angel food cake in a 9 x 9 x 2-inch pan.
Spoon cherry pie filling evenly over the cake.
Top with the remaining 4 cups of angel food cake.
In a separate bowl, combine the instant vanilla pudding mix, milk, and sour cream.
Beat the pudding mixture until smooth and well combined.
Spoon the pudding mixture evenly over the cake.
Refrigerate for at least 10 minutes to allow the dessert to set slightly.
Expert advice for the best results
Refrigerate for at least 30 minutes before serving for best flavor.
Garnish with fresh cherries or whipped cream.
Use a serrated knife to cut the cake cleanly.
Everything you need to know before you start
5 minutes
Can be made a day ahead.
Serve in individual bowls or slices, garnished with cherries.
Serve chilled.
Pairs well with the sweetness.
Discover the story behind this recipe
Common potluck dessert.
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