Instructions:
1. Cut the angel food cake into 1-inch cubes.
2. In a 9×9 cake pan, arrange half the cake cubes.
3. Spread ⅔ of the cherry pie filling over this layer.
4. Add the remaining cake cubes atop the cherry layer.
5. Mix the pudding mix, milk, and sour cream in a bowl until smooth (about 2 minutes), then layer over the cake.
6. Smoothly layer the Cool Whip over the pudding.
7. Add the remaining cherry pie filling on top.
8. Refrigerate for 4 to 5 hours before serving.
9. Optionally, garnish with slivered almonds before serving.
Pro Tips for the Best Cake Experience:
If baking the cake, ensure it’s completely cooled before cutting to maintain the texture of other ingredients.
Use a serrated knife for cutting the cake to preserve its fluffy texture.
Present in a trifle bowl to showcase the layers beautifully at potlucks.
For optimal flavor, let the cake chill for 4 to 5 hours or overnight in the fridge, allowing the cake layers to fully absorb the flavors.
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