Angel Easter Dessert

by Jen Stevens

Angel food cake and cherries make this heavenly Angel Easter Dessert a holiday favorite.

Ingredients

1 1/3 cup of cold milk
1 (3 oz.) pkg. instant vanilla pudding
1 prepared angel food cake, cubed
1 (20 oz.) can cherry pie filling
1/2 cup sour cream
1 (8 oz.) carton frozen whipped topping, thawed

Instructions

Combine milk and instant pudding mix in a bowl.

Whisk until the pudding is completely dissolved.

Let the pudding set for about 2 minutes.

While the pudding is setting, place the cubed angel food cake into a 9×13 baking dish.

Pour the cherry pie filling over the cake pieces.

Return to the pudding and fold in the sour cream. Mix until well blended.

Carefully spread the pudding mixture over the cherry pie filling.

Cover the pudding with whipped topping.

Cover and refrigerate for at least 24 hours before serving.

Any pie filling can be used for this dessert. Also, add finely crushed nuts for something a little different.

Serves 12.

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