1 store-bought or homemade angel food cake
2 packages (3.4 ounces each) instant vanilla pudding mix
1 1/2 cups whole milk (or as required by pudding mix instructions)
1 cup sour cream
1 can (21 ounces) cherry pie filling (or any preferred fruit filling)
1 container (12 ounces) whipped topping, thawed (or equivalent homemade whipped cream)
1/2 cup toasted sliced almonds (optional for garnish)
Fresh fruit for garnish (optional)
Prepare the Pudding:
In a large bowl, whisk together the vanilla pudding mix and milk following package instructions, typically whisking for 2 minutes until the pudding starts to thicken.
Gently fold in the sour cream until well combined. Set aside.
Cut the angel food cake into 1-inch cubes, allowing for a rustic, layered appearance.
Assembling the Cake:
In a trifle bowl or large glass serving dish, create a bottom layer with half of the cake cubes.
Spoon and spread half of the pudding mixture evenly over the cake cubes.
Add half of the cherry pie filling over the pudding layer.
Repeat the layers, starting with the remaining cake cubes, followed by the pudding mixture, and the rest of the cherry pie filling.
Add the Whipped Topping:
Spread the whipped topping over the top layer of cherry pie filling, ensuring complete coverage.
Optionally, sprinkle toasted sliced almonds over the whipped topping for added crunch.
For an extra touch, add fresh fruit on top for additional flavor and a decorative finish.
Chill the Cake:
Refrigerate the cake for at least 4 hours or overnight, allowing the flavors to meld, and the cake to soften from the moisture of the pudding and fruit filling.
When ready to serve, spoon out portions, ensuring each serving includes a bit of every layer.
Enjoy your divine dessert!