Description
A decadent no-bake dessert made with layers of angel food cake, cherry pie filling, and creamy pudding, perfect for any occasion.
Ingredients
Scale
- 14 ounces store-bought angel food cake
- 21 ounces canned cherry pie filling
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup sour cream
- 3.4 ounces instant French vanilla pudding mix
- 8 ounces whipped topping (thawed)
- 1 1/2 tablespoons thinly sliced almonds
Instructions
- Gently slice the angel food cake into 1-inch cubes and arrange half in the bottom of a 9×9 inch baking dish.
- Spoon two-thirds of the cherry pie filling over the cake layer. Top with remaining angel food cake cubes.
- In a bowl, whisk together whole milk, heavy cream, and sour cream until smooth.
- Sprinkle pudding mix over the cream mixture and whisk until thickened.
- Spread the pudding mixture over the cake and cherry layers.
- Spread thawed whipped topping on top and swirl in the remaining cherry pie filling.
- Sprinkle sliced almonds over the top, cover with plastic wrap, and chill in the fridge for at least 4 hours.
Notes
Serve chilled and garnish with additional whipped topping or fresh fruit. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 22g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg