Ingredients:

  • 10 oz angel food cake, cubed into 1-inch pieces
  • 6.8 oz instant vanilla pudding mix
  • 1.5 cups cold whole milk
  • 1 cup full-fat sour cream
  • 21 oz cherry pie filling
  • 8 oz thawed whipped topping
  • 0.25 cup sliced almonds, lightly toasted

Instructions:

  1. Cube the 10 oz angel food cake into 1 inch pieces. Place half of these cubes into the bottom of your 9x13 dish. Note: Don't press them down; let them sit loosely so the pudding can flow into the gaps.
  2. In a large bowl, whisk together the 6.8 oz instant vanilla pudding mix, 1.5 cups cold milk, and 1 cup sour cream. Whisk for 2 minutes until the mixture starts to thicken and look glossy.
  3. Pour half of the pudding mixture over the cake cubes in the dish. Spread it gently with a spatula to ensure every cube has a little custard coating.
  4. Spoon half of the 21 oz cherry pie filling over the pudding layer. I like to leave some gaps so the vanilla color still peeks through.
  5. Add the remaining cake cubes, followed by the rest of the pudding, and then the final dollops of cherry pie filling.
  6. Spread the 8 oz thawed whipped topping over the entire surface. Use the back of a spoon to create little clouds or peaks in the topping for a decorative look.
  7. Sprinkle the 0.25 cup toasted almonds over the top. Note: Toasting them for 3 minutes in a dry pan beforehand makes them significantly more aromatic.
  8. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours. This is the hardest part, but until the cake feels firm to a light touch, it's not ready.