INGREDIENTS
1 angel food cake, prepared
 1 package (3.4 oz) instant cheesecake pudding mix
 1 1/2 cups milk
 1 cup sour cream (or plain Greek yogurt)
 1 teaspoon vanilla
 1 pack (30 ounces) cherry pie filling
 1 container (8 ounces) cool whip
 1 tablespoon roasted almond slices (optional)
DIRECTIONS:
Cut the angels cake into cubes. Sit aside.
In a bowl, whisking jointly the pudding blend / milk / sour cream / & vanilla extract . Sit apart .
In a 13 * 9 baking dish, placing half of cake cubes in bottom of pan. Placing half a spoonful of cherry pie filling on top of cake.
Repeat the cake layer. Pour pudding on surface of cake & divide it evenly.
Spoon the cool whip over the pudding layer. Place the remaining pie filling on top.
Putting cake in fridge for 4 h or . Sprinkle the almonds on top when ready to serve.
Enjoy !
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