Description
A light and creamy no-bake dessert featuring layers of angel food cake, cherry pie filling, and a luscious vanilla pudding whipped topping. Perfect for any occasion!
Ingredients
Units
Scale
- 1 (10-ounce) angel food cake, cut into cubes
- 1 (21-ounce) can cherry pie filling
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 cup sour cream
- 1 (8-ounce) container whipped topping (Cool Whip), thawed
- 1/2 cup sliced almonds (optional)
- 1/4 cup shredded coconut (optional)
Instructions
- Prepare the Pudding Mixture:
- In a medium bowl, whisk together vanilla pudding mix and cold milk until thickened (about 2 minutes).
- Fold in sour cream and half of the whipped topping until smooth.
- Assemble the Layers:
- In a 9×13-inch dish, spread half of the cubed angel food cake.
- Spoon half of the cherry pie filling over the cake.
- Spread half of the pudding mixture over the cherries.
- Repeat the layers with the remaining cake, cherry filling, and pudding mixture.
- Top & Chill:
- Spread the remaining whipped topping over the pudding layer.
- Sprinkle with sliced almonds and shredded coconut if using.
- Cover and refrigerate for at least 4 hours (or overnight) for the best flavor.
- Serve & Enjoy:
- Scoop into bowls and enjoy this light, fluffy dessert
Notes
- Flavor Variations: Try using blueberry or strawberry pie filling instead of cherry.
- Make it extra decadent: Drizzle with chocolate or caramel sauce before serving.
- Storage: Keep refrigerated and consume within 3 days.
Nutrition
- Calories: 250
- Sugar: 28g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg