2 (3.4 oz) boxes instant vanilla pudding
3 cups cold milk
1 (8 oz) tub whipped topping (thawed)
1 (21 oz) can cherry pie filling
Optional garnish:
Fresh cherries
Chocolate shavings
Sliced almonds
👩🍳 Step-by-Step Instructions
1️⃣ Prep the Cake
Bake angel food cake per package instructions (or use store-bought). Let cool, then tear into 1-inch pieces.
2️⃣ Make the Pudding Layer
Whisk pudding mix + milk for 2 mins until thick.
Fold in ½ of the whipped topping.
3️⃣ Assemble the Layers
In a 9×13-inch dish, layer in this order:
½ of the cake pieces
½ of the pudding mixture
½ of the cherry pie filling
Repeat layers.
Top with remaining whipped topping.
4️⃣ Chill & Serve!
Refrigerate at least 4 hours (or overnight for best texture).
Garnish with fresh cherries or chocolate shavings before serving.
💡 Pro Tips for the Best Cake
🔸 Use cold ingredients – Helps layers set faster.
🔸 Drain excess syrup from pie filling to prevent sogginess.
🔸 Try different flavors – Blueberry, apple, or strawberry pie filling work too!
🔸 Make individual servings – Layer in mason jars for a cute twist.
🍽️ Serving Suggestions
✨ Summer BBQs – A refreshing crowd-pleaser.
✨ Holiday potluck – Festive with red cherries.
✨ Elegant dessert – Serve in glass trifle bowls.
🤔 FAQ – Your Questions Answered!
Q: Can I use homemade pudding?
A: Yes! Replace instant pudding with 2 cups homemade pastry cream.
Q: How long does it last?
A: 3 days in the fridge (cover tightly).
Q: Can I freeze this cake?
A: No—the texture changes when thawed.
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