Ingredients
1 angel food cake, prepared1 package (3.4 oz) instant cheesecake pudding mix1 1/2 cups milk1 cup sour cream (or plain Greek yogurt)1 teaspoon vanilla1 pack (30 ounces) cherry pie filling1 container (8 ounces) cold whisk1 tablespoon roasted almond slices (optional)PreparationCut 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 cold whisk 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.