Ingredients:
\n1 package angel food cake mix (or 1 prepared angel food cake)
\n1 package (3.4 oz) instant vanilla pudding mix
\n1 \u00bd cups milk
\n1 cup sour cream
\n1 package (8 oz) cream cheese, softened
\n\u00bd cup powdered sugar
\n1 can (21 oz) cherry pie filling
\n1 tub (8 oz) whipped topping, thawed
\nAlmond slices for garnish (optional)
\nInstructions:<\/p>\n
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Directions:<\/p>\n
Prepare the Cake: Bake the angel food cake according to package directions (or use a store-bought one). Let it cool completely.
\nMake the Pudding: In a medium bowl, whisk the vanilla pudding mix with milk until thickened.
\nPrepare the Cream Filling: In another bowl, beat the sour cream, softened cream cheese, and powdered sugar until smooth. Gently fold in the pudding mixture.
\nAssemble the Layers:
\nCut the cooled cake into small cubes. Place half in a large serving dish or trifle bowl.
\nSpread half of the cream mixture over the cake.
\nTop with half of the cherry pie filling.
\nRepeat the layers with remaining cake, cream, and cherry filling.
\nFinish & Chill: Spread whipped topping over the top. Garnish with almond slices if desired. Refrigerate for at least 4 hours (or overnight) before serving.
\nPrep Time: 20 mins | Chill Time: 4 hrs | Total Time: 4 hrs 20 mins
\nCalories: 380 kcal | Servings: 10<\/p>\n
Enjoy this heavenly, creamy, and fruity dessert chilled!<\/p>\n
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