Instructions:
1. Make the Creamy Pudding Layer:
In a large bowl, whisk together the vanilla pudding mix and cold milk for about 2 minutes until it begins to thicken.
Then gently whisk in the sour cream until smooth and creamy. Set aside.
2. Layer the Cake:
In a 9×13 inch baking dish, layer half of the angel food cake cubes evenly across the bottom.
3. Add Cherry Pie Filling:
Spoon half of the cherry pie filling over the cake layer, spreading gently.
4. Add Creamy Pudding Layer:
Spoon the pudding mixture over the cherries, smoothing it out to cover the entire surface.
5. Second Cake Layer:
Add the remaining angel food cake cubes on top of the pudding layer.
6. Top with Whipped Topping:
Spread the entire tub of whipped topping over the cake evenly.
7. Add Final Cherry Topping:
Dollop the remaining cherry pie filling on top. You can swirl it in or leave in dollops for a rustic look.
8. Chill:
Cover the cake and refrigerate for at least 4 hours, or overnight. This allows the layers to set and flavors to meld.
To Serve:
Scoop into squares or spoonfuls. Garnish with:
Fresh cherries or berries
Crushed graham crackers or cake crumbs
A mint sprig for color
Tips & Variations:
Substitute cherry with blueberry, raspberry, or strawberry pie filling for a different flavor twist.
Add a layer of toasted almonds or shredded coconut for texture.
Want more richness? Add a layer of cream cheese frosting underneath the whipped topping.
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