Description

A classic no-bake trifle-style dessert featuring layers of angel food cake, cherry pie filling, creamy vanilla pudding with sour cream, whipped topping, and a nutty almond finish.

Ingredients

14 oz angel food cake, cut into 1‑inch cubes
1 (21 oz) can cherry pie filling
1 (3.4 oz) box instant vanilla pudding mix
1½ cups whole milk
1 cup sour cream
8 oz Cool Whip (or equivalent whipped topping), thawed
¼ cup sliced almonds (optional, for garnish)

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Instructions

In a mixing bowl, whisk pudding mix, milk and sour cream until smooth. Let it sit until thickened, about 3–5 minutes.
Cut angel food cake into 1‑inch cubes.
In an 8×8 or 9×9 pan, layer half the cake cubes evenly.
Spread half of the cherry pie filling over cake.
Add remaining cake cubes in an even layer.
Spread pudding‑sour cream mixture evenly over the cake.
Top with thawed Cool Whip in an even layer.
Swirl remaining cherry pie filling gently on top of the Cool Whip.
Cover and refrigerate for at least 4 hours, ideally 8–12 hours or overnight.
Before serving, sprinkle sliced almonds over the top.

Notes

Feel free to swap cherry pie filling with peach, blueberry, or strawberry.
Substitute Cool Whip with homemade whipped cream if you prefer fresh dairy.
Make-ahead friendly – flavors deepen when chilled overnight.
Store covered in fridge for up to 3 days.
For gluten-free, use gluten-free angel food cake or pound cake.