– 1 can (21 oz) cherry pie filling

– 1 tub (8 oz) whipped topping, thawed

– Almond slices for garnish (optional)

Step-by-Step Directions

Prepare the Cake

Begin by baking the angel food cake according to the package directions, or use a store-bought version for convenience. Once baked, allow the cake to cool completely.

Make the Pudding

In a medium bowl, whisk together the instant vanilla pudding mix and milk until the mixture thickens to a creamy consistency.

Prepare the Cream Filling

In another bowl, combine the sour cream, softened cream cheese, and powdered sugar. Beat the mixture until it is smooth and creamy. Gently fold in the prepared pudding mixture to create a luscious cream filling.

Assemble the Layers

Cut the cooled angel food cake into small cubes. In a large serving dish or trifle bowl, place half of the cake cubes at the bottom. Spread half of the cream mixture over the cake, then top with half of the cherry pie filling. Repeat the layers with the remaining cake, cream, and cherry filling.