Ingredients
1 loaf angel food cake, cut into 1-inch cubes
2 packages (3.4 oz each) instant vanilla pudding mix
3 cups cold whole milk
1 can (21 oz) cherry pie filling
1 tub (8 oz) whipped topping, thawed
1/2 cup toasted almonds (optional)
Instructions
Whisk the instant pudding mix and cold milk in a large bowl for two minutes until thickened.
Place half of the angel food cake cubes in an even layer at the bottom of a 9×13 inch glass baking dish.
Pour half of the prepared pudding mixture over the cake cubes.
Spread the full can of cherry pie filling evenly over the pudding layer.
Add the remaining cake cubes on top of the cherry layer.
Spread the remaining pudding over the cake cubes.
Top with an even layer of thawed whipped topping.
Sprinkle with toasted almonds if desired.
Refrigerate for at least 4 hours before serving to allow the layers to set.
Notes
Ensure the whipped topping is fully thawed before use to maintain a smooth texture. You can substitute the cherry pie filling with blueberry pie filling if preferred. Keep refrigerated until ready to serve.
- Prep Time: 20
- Category: No-Bake Creamy Desserts
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 38g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg