While you can serve this dessert on the spot, we recommend leaving it in the fridge for a day (or two), if you can wait that long.
The flavors evolve further, the angel food cakes absorb some of the moisture from the pudding and soften it into a truly addictive aftertaste, leaving you with a very tasty dessert. Whether you call it Heaven’s Cake on Earth or a little cherry angel, you can’t go wrong with this and you’ll find yourself craving it year-round!
* Ingredients :
° 1-2 store-bought angel food cakes, or homemade
° 1 (3.4 ounce) Instant Vanilla Pudding Mix
° 1 1/2 cups milk
° 1 cup plain Greek yogurt
° 1 (21 ounce) can of cherry pie filling, divided
° 1 (8 ounce) bowl of shake, frozen and thawed
° Sliced almonds, appetizer as needed (toasted, optional)
* Preparation :
Angel’s food cake cubes are diced into bite-size pieces.
In a large bowl, whisk the pudding mixture and the cold milk, then add the yogurt until smooth and smooth.
Layer half of cake cubes in an even layer on a 9-13 inch baking dish, then place 2/3 of the cherry pie filling on top.
Cover with remaining cake cubes, pour the pudding mixture over the cake and spread gently in an even layer.
Use a rubber spoon or spoon to spread the frozen whipped topping over the pudding layer, then sprinkle the remaining cherry pie filling over the pudding and sprinkle with chopped almonds.
Place the baking dish in the refrigerator and leave it for 3 hours or overnight.