Prep Time: 20 minutes
Chill Time: 4 hours
Servings: 12–15

Ingredients

• 1 prepared angel food cake, cut into bite-sized cubes
• 1 (8 oz) package cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (3.4 oz) package instant vanilla pudding mix
• 1½ cups cold whole milk
• 1 (21 oz) can cherry pie filling
• 1 (8 oz) container whipped topping, thawed
• ¼ cup sliced almonds, lightly toasted (optional)

Instructions

1. Beat the cream cheese until smooth. Mix in the powdered sugar and vanilla.
2. In another bowl, whisk together the pudding mix and cold milk for about 2 minutes until slightly thickened.
3. Fold the pudding into the cream cheese mixture until smooth and creamy.
4. Spread half of the angel food cake cubes into the bottom of a 9×13-inch dish.
5. Spoon half of the cream mixture over the cake.
6. Spread half of the cherry pie filling over the cream layer.
7. Repeat the layers with the remaining cake, cream mixture, and cherry pie filling.
8. Spread the whipped topping evenly over the top.
9. Sprinkle with toasted sliced almonds if desired.
10. Cover and refrigerate for at least 4 hours, preferably overnight.