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Ingredients:
- 1 Angel Food Cake, prepared
- 1 package (3.4 oz) Instant Vanilla pudding mix
- 1 ½ cups milk
- 1 cup Sour Cream (or plain greek yogurt)
- ½ tsp almond extract
- 1 can (20 oz) cherry pie filling
- 1 container (8 oz) Cool Whip
- 1 Tbsp almond slices, toasted (optional)
Directions:
- Cut angel food cake into cubes. Set aside.
- In a bowl, whisk together pudding mix, milk, sour cream, and almond extract. Set aside.
- In a 13×9 baking dish, lay half of the cake cubes in the bottom of the pan. Spoon ¾ of the cherry pie filling over the cake.
- Repeat cake layer. Pour pudding over the top of the cake, spreading it out evenly.
- Spoon the Cool Whip over the pudding layer. Dollop the remaining pie filling on top.
- Refrigerate cake for 4 hours, or overnight. Sprinkle almonds on top when ready to serve.
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