Description
A delicious and easy cherry almond cake dessert perfect for any occasion.
Ingredients
Scale
- 1 cake Angel Food Cake (Can substitute with other cakes or ladyfingers)
- 1 can Cherry Pie Filling (Can substitute with fresh strawberries or peaches)
- 1 box Vanilla Pudding Mix (Can replace with chocolate pudding mix)
- 2 cups Milk (Any type of milk, dairy or non-dairy)
- 1 cup Sour Cream (Can be substituted with Greek yogurt)
- 1 teaspoon Almond Extract (Can be replaced with vanilla extract or omitted)
- 1 container Cool Whip (Whipped Topping) (Freshly whipped cream can be substituted)
- 1/4 cup Sliced Almonds (Optional for garnish)
Instructions
- Prepare the Cake: Start by cutting your angel food cake into bite-sized cubes to create the perfect base for layering.
- Mix Pudding: In a medium bowl, whisk together the vanilla pudding mix, milk, sour cream, and almond extract until smooth and creamy.
- Layering: In a 13×9 baking dish, layer half of the cake cubes at the bottom and spoon three-quarters of the cherry pie filling over it. Add the remaining cake cubes and pour the pudding mixture on top.
- Topping: Spread the Cool Whip evenly across the top and sprinkle the remaining cherry pie filling for garnish.
- Chill: Refrigerate for at least 4 hours, ideally overnight.
Notes
- This dessert can be made with various fruits according to your preference.
- For a richer flavor, consider using chocolate pudding mix instead of vanilla.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg