Using store-bought angel food cake, cherry pie filling, instant vanilla pudding mix, and Cool Whip, this easy, no-bake heaven on earth cake is a delicious luscious layered cake!
Cube the angel food cake: Cut the angel food cake into 1-inch cubes. Place half the cake into the bottom of a 13x9 inch baking pan.
Layer the cherry pie filling: Spread half of the cherry pie filling over the cake.
Add another cake layer: Place the reaming cake cubes evenly over the cherry pie filling.
Make cream: In a medium sized mixing bowl, whisk together 1 package pudding mix, 1 1/2 cups milk, 1 cup sour cream and 1/2 teaspoon almond extract until well combined and smooth. It may take up to one or two minutes for it to thicken a bit.
Spread pudding mix: Evenly spread the pudding mixture over the angel food cake.
Add cool whip and cherries: Spread the cool whip over the top of the cake. Dollop the rest of the cherry pie filling over the cool whip and gently swirl it with a spoon over the cool whip.
Refrigerate: Chill the cake in the fridge for 4 hours, or overnight. Sprinkle with sliced almonds before serving, if desired.
Notes
*Angel food cake: If you make your own, make sure it is completely cooled before cutting up.*This is the perfect cake to make ahead of time as the flavors love developing overnight in the fridge.*Try using a different flavor of pie filling! *Cool whip replacement: If you don't want to use cool whip, make your own with 1.5 cups whipping cream and 1/4 cups powdered sugar. Whip with a mixer until stiff peaks form.