You sure can! Homemade whipped cream makes a delightful topping in place of store-bought Cool Whip. Sweeten it slightly with sugar and vanilla to perfectly finish this cake’s cloud-like texture.
What’s the Best Way to Serve This Cake?
Scoop it into bowls or plates, then add fresh berries, sliced fruit, or an extra dollop of whipped cream on top. For ultimate decadence, add a scoop of vanilla ice cream too! The options are endless for customizing your slice of heaven.
Ingredients:
Angel Food Cake: 1 (either pre-made or from a box mix, cooled)
Cherry Pie Filling: 540 ml (18 oz)
Instant Vanilla Pudding Mix: 102 g (3.6 oz, 4-serving size)
Milk (2%): 1½ cups
Sour Cream: 1 cup
Cool Whip: 8 oz
Sliced Almonds (optional, for garnish)
Instructions:
Cut the angel food cake into 1-inch cubes.
In a 9×9 cake pan, arrange half the cake cubes.
Spread ⅔ of the cherry pie filling over this layer.
Add the remaining cake cubes atop the cherry layer.
Mix the pudding mix, milk, and sour cream in a bowl until smooth (about 2 minutes), then layer over the cake.
Smoothly layer the Cool Whip over the pudding.
Add the remaining cherry pie filling on top.
Refrigerate for 4 to 5 hours before serving.
Optionally, garnish with slivered almonds before serving.
Pro Tips for the Best Cake Experience:
If baking the cake, ensure it’s completely cooled before cutting to maintain the texture of other ingredients.
Use a serrated knife for cutting the cake to preserve its fluffy texture.
Present in a trifle bowl to showcase the layers beautifully at potlucks.
For optimal flavor, let the cake chill for 4 to 5 hours or overnight in the fridge, allowing the cake layers to fully absorb the flavors.
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