Instructions
Step 1: In a large mixing bowl, whisk together the cheesecake pudding mix and milk until smooth. Let it sit for about 2 minutes to slightly thicken.
Step 2: Fold in the sour cream until fully incorporated into the pudding mixture.
Step 3: In a 9×13-inch baking dish, spread half of the cubed angel food cake evenly along the bottom.
Step 4: Spoon half of the pudding mixture over the cake cubes, spreading it to cover evenly.
Step 5: Layer the remaining cake cubes on top, followed by the rest of the pudding mixture.
Step 6: Carefully spoon the cherry pie filling over the top layer and spread evenly.
Step 7: Spread the whipped topping over the entire cake, smoothing it out with a spatula.
Step 8: For an extra special touch, garnish with fresh raspberries and maraschino cherries.
Step 9: Cover and refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This cake is best served chilled and can be made a day in advance for convenience.
Continue on the next page