Instructions
Cut angel food cake into cubes. Set aside.
In a bowl, whisk together pudding mix, milk, sour cream, and almond extract. Set aside.
In a 13×9 baking dish, lay half of the cake cubes in the bottom of the pan. Spoon 3/4 of the cherry pie filling over the cake.
Repeat cake layer. Pour pudding over the top of the cake, spreading it out evenly.
Spoon the Cool Whip over the pudding layer. Dollop the remaining pie filling on top.
Refrigerate cake for 4 hours, or overnight. Sprinkle almonds on top when ready to serve.
Notes
Make it in Advance- I like this cake best when it has had the chance to chill in the fridge. You can make it the night before and let it set in the refrigerator overnight.
Serve as a trifle- This dessert is beautiful served in a glass trifle bowl too!
Cool the Cake- Be sure to use a completely cooled cake before assembly!
Storage- Keep this dessert in the fridge in airtight container (or covered with plastic wrap) for up to 3 days.
Use homemade whipped cream instead of Cool Whip.
See blog post for more recipe tips and tricks.
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