Cherry Vanilla Heaven Dessert

▢1 whole Angel food Cake

Pudding

▢1 package (3.4 ounces) instant vanilla pudding▢1 ½ cups (368 g) 2% or whole milk▢1 cup (238 g) heavy cream

Toppings

▢1 can (21 ounces) cherry pie filling▢8 ounces whipped topping, such as Cool Whip or homemade▢¼ cup slivered almonds, for topping (optional)

Instructions

Cut angel food cake into cubes. (This was by far the most time-consuming part of the entire recipe. Take your time and use a good serrated knife!)

Pudding

In a large bowl combine vanilla pudding, milk, and heavy cream. Using a hand-held mixer, beat on medium-high for 2 minutes. Set aside.

Assemble the Dessert

In a 9×13-inch baking dish, arrange ½ of the angel food cake cubes in a layer.

Drop half of the cherry pie filling over top of the angel food cake cubes.

Spoon vanilla pudding over the filling and spread evenly.

Arrange the other half of the angel food cake cubes on top of the vanilla pudding layer.

Carefully spread the remaining cherry pie filling over the angel food cake cubes.

Top it off with the whipped topping and slivered almonds (optional).

Place in the refrigerator for 3-4 hours. Serve cold.