*ingredients:
°1 box of angel food cake or 1 piece of angel food cake
°1 package (3.4 ounces) instant vanilla pudding
°1 1/2 cups of milk
°1 cup sour cream
°1 package (21 ounces) cherry pie filling
°1 tub (8 ounces) cold shake
°1 tablespoon of almonds, toasted
*Directions:
Bake the angel food cake according to package directions. Leave to cool and cut into cubes.
In a bowl, combine the pudding mix, milk, and sour cream and beat until smooth. sit aside.
In a 9″ x 13″ baking dish, arrange half of the cake cubes in a layer.
Spoon 2/3 of the cherry pie filling over the cake.
Place the remaining half of the cake on top of the pie filling.
Pour the pudding over the cake and spread evenly.
Spoon the whipped mixture over the pudding layer.
Decorate the cake with the rest of the pie filling and the toasted almonds. Refrigerate for 4 to 5 hours.
Enjoy !
