Directions:
Prepare the Cake: Bake the angel food cake according to package directions (or use a store-bought one). Let it cool completely.
Make the Pudding: In a medium bowl, whisk the vanilla pudding mix with milk until thickened.
Prepare the Cream Filling: In another bowl, beat the sour cream, softened cream cheese, and powdered sugar until smooth. Gently fold in the pudding mixture.
Assemble the Layers:
Cut the cooled cake into small cubes. Place half in a large serving dish or trifle bowl.
Spread half of the cream mixture over the cake.
Top with half of the cherry pie filling.
Repeat the layers with remaining cake, cream, and cherry filling.
Finish & Chill: Spread whipped topping over the top. Garnish with almond slices if desired. Refrigerate for at least 4 hours (or overnight) before serving.
Prep Time: 20 mins | Chill Time: 4 hrs | Total Time: 4 hrs 20 mins
Calories: 380 kcal | Servings: 10
Enjoy this heavenly, creamy, and fruity dessert chilled!
Tips & Variations
Swap cherry pie filling for blueberry, strawberry, or peach.
Add a splash of almond extract to the cream layer for extra flavor.
Make individual portions using small jars or dessert cups.
Best made the night before for maximum flavor and texture.
Light, creamy, fruity, and absolutely irresistible—this Cherry Angel Food Cake Dessert is guaranteed to disappear fast. 
