1 angel food cake
1 package (3.4 oz) instant cheesecake pudding mix
1 1/2 cups milk
1 cup sour cream (or plain Greek yogurt)
1 teaspoon vanilla
1 pack (30 ounces) cherry pie filling
1 container (8 ounces) whipped topping
1 tablespoon roasted almond slices (optional)
Cut the angel food cake into cubes.
In a bowl, mix the pudding mix, milk, sour cream, and vanilla.
In a 13×9-inch baking dish, layer half of the cake cubes.
Spoon half of the cherry pie filling over the cake.
Continue layering with the remaining cake cubes and cherry pie filling.
Top with whipped topping and sprinkle with roasted almond slices if desired.
