You may also like
Categories:Viewed: 82 - Published at: 6 years ago
Ingredients
- 1 large prepared angel food cake
- 1 can (21 oz.) cherry pie filling
- 1 small pkg. instant vanilla pudding mix
- 1 1/2 c. cold milk
- 1 (8 oz.) sour cream
- 1 small can crushed pineapple, drained
- Cool Whip
Method
- Cut or tear cake into 1/2-inch pieces to measure 8 cups. Place half cake cubes in 9 x 9-inch pan.
- Reserve 1/3 cup of pie filling; spread remaining filling over cake.
- Top with remaining cake.
- Spread pineapple over cake.
- Combine pudding mix, milk and sour cream.
- Spoon over cake.
- Cover and chill. Cover top with Cool Whip and cut into squares.
- Top each square with reserved cherries.
