° 1 angel food cake, prepared
° 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) cold whisk
° 1 tablespoon roasted almond slices (optional)
Cut the angel food cake into cubes. Set aside.
In a bowl, whisk together pudding/milk/sour cream & vanilla extract mixture. Sit aside.
In a 13 * 9 baking dish, place half the cake cubes in the bottom of the pan. Place half a spoonful of cherry pie filling on top of cake.
Repeat the cake layer. Pour pudding over the surface of the cake and divide evenly.
Spoon the cool whip over the pudding layer. Place the remaining pie filling on top.
Place the cake in the refrigerator for 4 hours or . Sprinkle almonds on top when ready to serve.