Instructions:
Prepare the Cake Base: Cut the angel food cake into cubes and set aside.
Make the Creamy Filling: In a bowl, whisk together vanilla pudding mix and milk until thickened. Add sour cream and softened cream cheese, mixing until smooth.
Assemble the Layers: In a 9×13-inch dish, spread half of the angel food cake cubes. Pour half of the pudding mixture over the cake, spreading evenly.
Repeat with the remaining cake cubes and pudding mixture.
Add the Topping: Spread the cherry pie filling evenly over the top. Then, spread the whipped topping over the entire cake.
Chill & Serve: Refrigerate for at least 4 hours (or overnight for best results). Sprinkle with chopped nuts before serving if desired.
Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes
Enjoy!
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