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This cake is light yet indulgent, making it a must-try for anyone who loves protein-rich snacks with a dessert-like flavor or simply a healthy dinner finale that doesn’t feel heavy.
Ingredients
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1 angel food cake (store-bought or homemade), cut into 1-inch cubes
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1 can (21 oz) cherry pie filling
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1 package (3.4 oz) instant vanilla pudding mix
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1½ cups 2% milk
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1 cup sour cream
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8 oz Cool Whip, thawed
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Sliced almonds (optional, for garnish)
Instructions:
Instructions
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Prepare the base: Cut the angel food cake into cubes and arrange half of them in the bottom of a 9×13-inch baking dish.
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Layer the cherries: Evenly spread half of the cherry pie filling over the cake layer.
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Make the pudding: In a medium bowl, whisk together the vanilla pudding mix and milk until smooth and slightly thickened (about 2 minutes).
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Add sour cream: Stir in the sour cream until fully combined and creamy.
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Spread the pudding layer: Pour the pudding mixture over the cherry layer in the dish.
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Add remaining cake & cherries: Place the remaining cake cubes on top of the pudding, followed by the rest of the cherry pie filling.
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Top with Cool Whip: Spread the thawed Cool Whip evenly over the top using a spatula for a smooth finish.
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Garnish (optional): Sprinkle with sliced almonds for extra crunch and elegance.
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Chill: For best results, refrigerate for at least 4 hours or overnight. The longer it chills, the better the flavors meld!
Tips & Variations
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