Description
A fruity and creamy layered dessert made with angel food cake, vanilla pudding, and cherry pie filling. Perfect for any occasion!
Ingredients
Scale
- 1 angel food cake, cut into cubes
- 2 small boxes or 1 large box instant vanilla pudding mix
- 2 cups cold milk
- 1 cup sour cream or plain Greek yogurt
- 1 to 2 cans cherry pie filling
- 1 tub whipped topping, thawed
- Crunchy garnish: crushed cookies, sliced almonds, or white chocolate
Instructions
- Cut the angel food cake into bite-size cubes, aiming for both larger and smaller pieces.
- Whisk instant vanilla pudding with cold milk until thick, then fold in the sour cream or Greek yogurt until smooth.
- Spread half the cake cubes in a 9×13 pan. Spoon half the cherry pie filling over the cake, then add half the pudding mixture on top and spread gently.
- Repeat layering with the remaining cake, cherries, and pudding. Ensure fruit is dispersed evenly.
- Cover with whipped topping and smooth it out.
- Chill for at least 4 hours or overnight.
- Garnish with crushed cookies or nuts before serving.
Notes
Chill for several hours or overnight for best flavor. This dessert is best served cold.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg